Puerto Rican potato salad recipe with 2 lbs potatoes, ½ cup mayo, 2 boiled eggs, onion & bell pepper, creamy, flavorful, easy, crowd-pleasing Boricua side.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes | 2 lbs | Peeled and diced |
| Hard-Boiled Eggs | 4 | Chopped |
| Mayonnaise | ½ cup | Or substitute with Greek yogurt |
| Yellow Mustard | 2 tbsp | Adds tang |
| Onion | ½ cup | Finely chopped |
| Red Bell Pepper | ½ cup | Diced for color and crunch |
| Celery | ½ cup | Optional, for texture |
| Apples | 1 medium | Optional, sweet crunch |
| Sazon Seasoning | 1 tsp | Classic Puerto Rican flavor |
| Chives or Cilantro | 2 tbsp | Fresh garnish |
| Vinegar | 1 tbsp | Balances creaminess |
How to Make Puerto Rican Potato Salad Recipe
Boil Potatoes and Eggs
Peel and dice the Yukon Gold potatoes. Boil in salted water for 10–15 minutes until tender. In a separate pot, hard-boil the eggs for about 10 minutes, then peel and chop.
Prepare the Dressing
In a bowl, mix mayonnaise, yellow mustard, vinegar, and sazon seasoning. Adjust quantities to balance creaminess and tang.
Chop and Combine
Dice onions, red bell peppers, celery, and optional apples. Gently fold the potatoes, eggs, and vegetables into the dressing, being careful not to mash the potatoes.
Chill and Serve
Refrigerate for at least an hour to let flavors meld. Garnish with chopped chives or cilantro before serving.
Variations of Puerto Rican Potato Salad Recipe
Add Sweet Apples
Dice a crisp apple and fold it in for a subtle sweetness and crunch that complements the creamy dressing.
Use Yukon Gold Potatoes
These potatoes hold their shape well and create a smooth, buttery texture ideal for ensalada de papa.
Season with Sazon and Vinegar
Enhance authentic Caribbean flavor by adding a pinch of sazon and a splash of vinegar for tang.
Include Fresh Herbs
Chives or cilantro add freshness and a burst of color to your salad.
Balance Creaminess and Tang
Adjust mayonnaise and mustard to achieve a creamy yet slightly tangy dressing, perfect for pairing with grilled meats or rice.
Storage and Reheating
| Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container. Stir gently before serving to maintain creamy texture. |
| Freezer | Not recommended | Freezing can change the texture of potatoes and dressing. Best to enjoy fresh. |
| Serving Cold | Immediately | Serve chilled for optimal flavor and freshness. |
| Reheating | Lightly | If desired, allow salad to sit at room temperature for 10–15 minutes. Avoid microwaving to maintain texture. |
| Prep Ahead | 1 day | Prepare a day in advance to let flavors meld for a richer taste. |
Proper storage ensures your Puerto Rican potato salad recipe stays fresh, creamy, and flavorful for every meal.
Servings for Puerto Rican Potato Salad Recipe
Classic Side for Grilled Meats
This Puerto Rican potato salad recipe pairs perfectly with grilled chicken, pork, or beef. The creamy, tangy dressing complements smoky flavors, making it ideal for backyard BBQs or family cookouts.
Holiday and Festive Meals
Serve alongside traditional Puerto Rican dishes like pernil, arroz con gandules, or roasted vegetables. The salad adds a cool, refreshing contrast to hearty, flavorful mains, making it a must-have for holiday gatherings.
Potluck and Picnic Favorite
Because it holds up well chilled, this salad is perfect for potlucks and picnics. Prepare it ahead of time, transport easily, and let the flavors develop while in the fridge.
Light and Balanced Pairings
Pair with lighter dishes like baked fish, roasted vegetables, or a fresh green salad. The versatility of this ensalada de papa ensures it complements almost any meal.
Nutrition Information
| Nutrient | Amount (per serving) | Notes |
|---|---|---|
| Calories | 180 kcal | Moderate-calorie side dish |
| Carbohydrates | 20 g | Mainly from potatoes and apples |
| Protein | 4 g | From eggs and vegetables |
| Fat | 10 g | Includes mayonnaise; can be reduced with Greek yogurt |
| Saturated Fat | 1.5 g | Low if using light dressing |
| Fiber | 2 g | From potatoes, celery, and apple |
| Sugar | 3 g | Natural sugars from apples |
| Sodium | 220 mg | From sazon and mustard; adjust to taste |
| Vitamin C | 15% DV | From bell pepper and potatoes |
| Vitamin A | 6% DV | From bell pepper and herbs |
FAQs for Puerto Rican Potato Salad Recipe
Q1: Can I make Puerto Rican potato salad ahead of time?
Yes! Prepare the salad a day in advance and refrigerate. Chilling allows flavors to meld for a richer taste.
Q2: Do I have to use mayonnaise?
No. You can substitute Greek yogurt or a light olive oil dressing for a healthier option.
Q3: Can I add apples?
Absolutely. Apples add a sweet crunch and are traditional in some Puerto Rican versions.
Q4: How long should I boil the potatoes?
Boil diced potatoes for 10–15 minutes until fork-tender, then cool before mixing.
Q5: What pairs well with this salad?
It complements grilled meats, pernil, arroz con gandules, or roasted vegetables.
