Puerto Rican Potato Salad (Ensalada de Papa)
This Puerto Rican Potato Salad (Ensalada de Papa) is made with tender potatoes, hard-boiled eggs, sautéed peppers, and crisp apple in a creamy seasoned dressing. It's an easy make-ahead side dish for holidays, cookouts, and family gatherings.
Servings: 8
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into bite-sized pieces
- 4 large eggs hard-boiled and chopped
- 1 cup mayonnaise plus more if needed
- 2 tablespoons yellow mustard
- 1/2 cup finely diced peeled apple
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced green bell pepper
- 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 potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook until fork-tender, about 10-12 minutes.
- If you haven't boiled the eggs yet, do that now. Place the eggs in a saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath, peel, and chop.
- Cook the peppers: Heat the olive oil in a small skillet over medium heat. Add the red and green bell peppers along with a pinch of salt. Cook for 4-5 minutes, or until softened. Remove from the heat and let cool.
- Assemble the salad: In a large bowl, combine the potatoes, eggs, peeled apple, and sautéed peppers. Add the mayonnaise, mustard, oregano, adobo seasoning, black pepper, and a pinch of salt. Gently fold everything together until well combined. Taste and adjust the seasoning as needed. Add additional mayo for a creamier texture if desired.
- Chill: Cover and refrigerate for at least 2 hours before serving. Stir before serving and adjust the seasoning if needed.
Notes
- Mix the salad while the potatoes are still slightly warm (not hot). They'll absorb the dressing and seasonings better, giving the potato salad even more flavor as it chills.
- Don't overcook the potatoes: Cook just until fork-tender so they hold their shape when mixed.
- Make ahead: This potato salad tastes even better after chilling for a few hours or overnight.
- Adjust the dressing: If the potatoes absorb some of the dressing after chilling, stir in an extra spoonful of mayonnaise before serving.
Nutrition
Calories: 321kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 101mg | Sodium: 206mg | Potassium: 815mg | Fiber: 5g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 2mg