Description
Puerto Rican Potato Salad, or Ensalada de Papa, is a creamy and flavorful side dish combining tender Yukon Gold potatoes, hard-boiled eggs, sautéed bell peppers, and crisp apples, all dressed in a tangy mayonnaise and mustard blend with classic Puerto Rican seasonings. Perfectly chilled, this salad offers a delightful balance of textures and a burst of savory and sweet flavors, making it a beloved accompaniment for barbecues, holiday meals, and family gatherings.
Ingredients
Potatoes and Eggs
- 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized pieces
- 4 large eggs, hard-boiled and chopped
Vegetables
- 1/2 cup finely diced peeled apple
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced green bell pepper
Dressing and Seasonings
- 1 cup mayonnaise (plus more if needed)
- 2 tablespoons yellow mustard
- 1 tablespoon extra virgin olive oil
- 2 teaspoons adobo seasoning
- 1/2 teaspoon ground black pepper
- Kosher salt, to taste
Instructions
- Cook the potatoes: Place the peeled and cut potatoes into a large pot. Cover them with cold water generously salted and bring to a boil over medium-high heat. Cook the potatoes until they are fork-tender, approximately 10-12 minutes. Drain and set aside to cool slightly.
- Boil the eggs: If the eggs are not already prepared, place them in a saucepan and cover with cold water. Bring water to a boil, then turn off the heat, cover the saucepan, and let the eggs sit in hot water for 10-12 minutes. Transfer them to an ice bath to cool, then peel and chop the eggs into small pieces.
- Sauté the peppers: Heat the extra virgin olive oil in a small skillet over medium heat. Add the finely diced red and green bell peppers along with a pinch of salt. Cook, stirring occasionally, for 4-5 minutes until the peppers soften. Remove from heat and allow to cool.
- Assemble the salad: In a large mixing bowl, combine the cooked potatoes, chopped eggs, peeled diced apple, and sautéed peppers. Add the mayonnaise, yellow mustard, adobo seasoning, ground black pepper, and additional kosher salt to taste. Gently fold all ingredients together until well combined, ensuring the potatoes remain mostly intact. Taste and adjust seasoning as needed, adding more mayonnaise if a creamier texture is preferred.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 2 hours to allow the flavors to meld. Before serving, stir the salad gently and adjust the seasoning if necessary.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during cooking.
- Adding apple provides a subtle sweetness and crunch that balances the savory elements.
- Sautéing the bell peppers enhances their flavor and softens their texture.
- Adobo seasoning is a staple in Puerto Rican cuisine; if unavailable, use a salt, garlic, and pepper blend.
- The salad is best served chilled but can be made a day ahead to deepen the flavors.
- Adjust mayonnaise quantity based on desired creaminess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Puerto Rican
