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
Units
Scale
- 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