Puerto Rican Potato Salad
This Puerto Rican Apple Potato Salad is similar to an old fashioned American potato salad however, it has the addition of sweet crispy apples and extra veggies such as green peppers, celery and onions. If your a potato salad fan this recipe is sure to please your taste buds.
You may also like to try this Great Canadian Potato Salad or a Devilled Egg Potato Salad
I love potato salad, and will make them year round in our home. This recipe is one of those potato salads that your going to want to try if you to like potato salads often too. Puerto Rican potato salad is similar to a Dominican Potato salad too however, instead of using carrots or beets to sweeten it up there is crispy apples and green peppers in it.
What is Puerto Rican Potato Salad
Puerto Rican Potato also know as “ensalada de papa‘, has potatoes, hard boiled eggs and comes in a tangy dressing made with mayonnaise and vinegar. However it also has elements of sweetness from either apples or beets. Sometimes people add red or green peppers too and even celery and carrots.
Ingredient’s in PURERTO RICAN POTATO SALAD
- Apples is the star ingredient, the crisper the better
- Green peppers
- Celery
- Onions
How to Make Puerto Rican Potato Salad
- Start by boiling your peeled and washed potatoes and eggs in salted water till fork tender (boiling together saves time)
- Immediately, remove both the eggs and potatoes from the water and strain under cold water and soak in cold water
- Meanwhile, whisk all your wet ingredients into a large salad bowl along with the seasonings and spices. Dice your apple finely, celery and onions and toss in as well
- Now crack the shells off the eggs and dice up the eggs finely.
- Then cube the cooled down potatoes before tossing into the bowl too
- Gently fold in the eggs and potatoes into the veggies, sauce and seasonings.
- Chill in the fridge anywhere from 30 minutes to an hour before serving.
NOTE: You can also add some adobo seasonings if preferred to salt and pepper
You can chill in the fridge covered to enjoy the next day as well. Or make ahead of time to then serve the following day to a group of your friends and family!
DELCIOUS AND SUPER EASY TO MAKE! DOUBLE UP THE RECIPE TO SERVE MORE PEOPLE IF DESIRED!
Remember to always have fun and experiment with your cooking! Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” So go ahead and give this recipe a try, and don’t be afraid to add your own flair to it. Bon appetite!
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Puerto Rican Potato Salad
Ingredients
- 4 large potatoes cups of potato's
- 3 large eggs
- 1 large crisp apple
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 1 small onion, diced fine
- 2 tbsp mustard
- 2 tbsp vinegar
- Salt and pepper to taste
Instructions
- Start by boiling your peeled and washed potatoes and eggs in salted water till fork tender (boiling together saves time)
- Immediately, remove both the eggs and potatoes from the water and strain under cold water and soak in cold water
- Meanwhile, whisk all your wet ingredients into a large salad bowl along with the seasonings and spices.
- Dice your apple finely, celery and onions and toss in as well
- Now crack the shells off the eggs and dice up the eggs finely.
- Then cube the cooled down potatoes before tossing into the bowl too
- Gently fold in the eggs and potatoes into the veggies, sauce and seasonings.
- Chill in the fridge anywhere from 30 minutes to an hour before serving.
Notes
The colder the better, feel free to enjoy the next day!
You can also add some adobo seasonings if preferred to salt and pepper
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1074Total Fat: 74gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 191mgSodium: 841mgCarbohydrates: 89gFiber: 10gSugar: 12gProtein: 16g
These calculations are based off Nutritionix