If you’ve never had Puerto Rican Potato Salad, you’re in for a treat! This creamy, tangy, and slightly sweet dish is a staple at Puerto Rican gatherings, from holiday feasts to summer barbecues. It’s packed with rich flavors and a delightful mix of textures that make every bite unforgettable. Trust me, once you try this, it’ll be your go-to potato salad recipe!
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Why You’ll Love Puerto Rican Potato Salad
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a family dinner, a cookout, or a potluck, this dish brings people together. Here’s why it’s a favorite:
Creamy & Flavorful
A deliciously smooth texture with the perfect balance of sweet, tangy, and savory flavors.
Easy to Make
Simple ingredients, straightforward steps, and no complicated techniques!
Perfect for Any Occasion
A must-have for gatherings, picnics, and family meals.
Customizable
Easily tweak ingredients to suit your taste preferences.
Ingredients in Puerto Rican Potato Salad
This potato salad is all about the combination of textures and flavors. Here’s what makes it so special:
Potatoes: The heart of the dish. Russet or Yukon Gold work best for their creamy texture.
Hard-Boiled Eggs: Adds a rich, creamy bite to the salad.
Mayonnaise: The base for a smooth, creamy dressing.
Mustard: Brings a slight tang and depth of flavor.
Apple Cider Vinegar: Enhances the overall taste with a hint of acidity.
Red Onion: Adds a mild bite and color contrast.
Green Olives: A classic Puerto Rican addition that gives the salad a briny, salty pop.
Roasted Red Peppers: Adds a subtle sweetness and a pop of color.
Sweet Peas: A unique addition that gives the salad a slight sweetness.
Salt & Black Pepper: Essential for seasoning.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this creamy and flavorful potato salad:
Cook the Potatoes: Boil the potatoes until fork-tender, then drain and let cool slightly before peeling and cutting into cubes.
Boil the Eggs: Hard-boil the eggs, peel, and chop them into bite-sized pieces.
Prepare the Dressing: In a large bowl, mix mayonnaise, mustard, apple cider vinegar, salt, and black pepper until well combined.
Assemble the Salad: Add the potatoes, eggs, red onion, green olives, roasted red peppers, and sweet peas to the bowl with the dressing. Gently toss everything together to coat evenly.
Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors meld together.
Garnish and Enjoy: Top with extra olives or a sprinkle of paprika for a beautiful finishing touch!
How to Serve Puerto Rican Potato Salad
This creamy salad pairs perfectly with a variety of dishes. Here are some ways to enjoy it:
With Grilled Meats: Perfect alongside BBQ chicken, steak, or grilled pork chops.
At a Cookout: A must-have side dish for summer gatherings.
As a Holiday Side: Complements roast pork (pernil) beautifully.
In a Sandwich: Try it as a filling in a sandwich for a tasty twist.
On Its Own: Honestly, it’s so good, you might just eat it straight from the bowl!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Use Waxy Potatoes: They hold their shape better than starchy varieties.
Don’t Overcook the Potatoes: They should be tender but not mushy.
Chill Before Serving: This enhances the flavors and makes the salad taste even better.
Adjust to Taste: Feel free to add more mustard or vinegar if you like a tangier salad.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
FAQ Section
Q1: Can I use a different type of potato?
A1: Yes! Yukon Gold or red potatoes work well because they hold their shape better.
Q2: Can I make this ahead of time?
A2: Absolutely! It actually tastes better after chilling for a few hours.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this salad?
A4: Not recommended, as the texture changes after thawing.
Q5: What can I use instead of mayo?
A5: You can use Greek yogurt for a lighter version.
Q6: Can I add more vegetables?
A6: Yes! Try adding diced bell peppers or celery for extra crunch.
Q7: How do I make it spicier?
A7: Add a pinch of cayenne pepper or some chopped jalapeños.
Q8: What’s the best way to transport this for a picnic?
A8: Keep it in a cooler with ice packs to maintain freshness.
Q9: Can I make this without eggs?
A9: Yes, but eggs add richness. You can substitute with extra veggies.
Q10: Can I use pickles instead of olives?
A10: Definitely! Pickles add a similar briny flavor with a slightly different twist.
Final Thoughts
Puerto Rican Potato Salad is a creamy, flavorful dish that brings comfort and nostalgia in every bite. Whether you’re making it for a holiday, a picnic, or just because, it’s guaranteed to be a crowd-pleaser. So grab a fork and dig in—you’re going to love this one!
Print
Puerto Rican Potato Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Puerto Rican
- Diet: Gluten Free
Description
This Ensalada de Papa is a creamy and flavorful Puerto Rican-style potato salad with a zesty twist! Made with Yukon gold potatoes, eggs, bell peppers, onions, and a delicious blend of mayo, mustard, lime juice, and sazón seasoning. Perfect for BBQs, potlucks, or as a side dish for any meal!
Ingredients
- 4–5 Yukon gold potatoes
- 4 eggs
- 1/4 cup chives and/or cilantro, minced
- 1 small yellow onion, finely minced
- 1/3 cup red bell pepper, diced (fresh or canned)
- 1 tbsp lime juice
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1 tsp sazón seasoning
- Salt and pepper, to taste
Instructions
- Boil the potatoes & eggs: Fill a medium pot with water and add a few pinches of salt. Bring to a boil, then add the potatoes and eggs. Boil the eggs for 10 minutes and the potatoes for 20-25 minutes, or until fork-tender.
- Prepare the dressing: While the potatoes and eggs cook, whisk together the chives/cilantro, onion, red bell pepper, lime juice, mayonnaise, mustard, and sazón in a large bowl.
- Chop the potatoes and eggs: Peel the potatoes and dice them into bite-sized pieces. Peel and chop the eggs as well.
- Combine everything: Gently fold the chopped potatoes and eggs into the bowl with the dressing. Season with salt and pepper to taste. Serve chilled or at room temperature.
Notes
- For extra flavor, let the salad chill in the fridge for 30 minutes before serving.
- Add diced pickles or green olives for a tangy twist.
- Serve alongside grilled meats or as part of a holiday spread.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18 g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg