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Sweeten up your parties with this Puerto Rican potato salad that is loaded with the goodness of potatoes, apples, and lots of other healthy stuff. It is creamy, velvety, and most important of all acing in the flavor department!
Making potato salad Puerto Rican has been a long-time tradition during the parties, and holidays in PR!
It exudes freshness and elegance with the way it looks, and a single spoonful can remind you of the summery breeze in your mouth. A delightful medley of apples, potatoes, onions, carrots, and mayonnaise that defines simplicity at its finest!
I mean, who doesn’t love a no-fuss one-bowl recipe that is also perfect for breakfast if you’re short on time?
Plus, it can be meal-prepped as well.
And hey! you can also drizzle it with your favorite salad dressings to make its deliciousness stand out.
It can’t get better than this!
Tools You’ll Need
- Pot: To boil the potatoes.
- Bowl: To make the salad.
- Spatula: To mix the ingredients together.
Ingredients in This Puerto Rican Potato Salad Recipe
Russet Potatoes: They are the best ones that go with this recipe because of their mild sweet flavor.
Honey Crisp Apples: These apples are sweet, juicy, and have a solid crunch in each bite. You can also choose gala apples, fuji apples, or any other type.
Red Onions: To add some intensity and balance out the sweetness from apples and potatoes.
Capsicum: For the extra bit of munchiness!
Carrot: Carrot provides a nice contrast of colors with its red that looks appealing against the green of capsicum.
White Vinegar: I like adding white vinegar because it has a stronger taste, but apple cider vinegar works just as fine.
Mayonnaise: Adding mayo just elevates the flavor tenfold, don’t you agree? It also binds the ingredients together and has a sweet-savory flavor profile.
Oregano: For some aromaticness in the mix.
Red Chili Flakes: Spice this salad up with chili flakes.
Salt & Pepper
How to make Puerto Rican Potato Salad
Prepare the Veggies and the Apples:
Take a chopping board, and finely chop the onions, capsicums, and carrots. Peel and cut the apples and potatoes into small half-inch chunks.
Boil the Potatoes:
Boil water in a pot, add salt, and add the potatoes. Lower the flame to medium, and keep the lid open. Cook them for 5-8 minutes, and if the fork is being inserted into the potatoes easily, then they are done.
Sieve out the water from the potatoes, and let them rest at room temperature for 10-15 minutes.
Mix in the Ingredients:
Then, in a bowl, add the potatoes, apples, carrots, capsicum, onions, oregano, red chili flakes, and vinegar, and mix well.
Stir some mayonnaise in the salad till you get a smooth consistency, and add black pepper and salt.
Store in the Fridge:
After that, cover the bowl with plastic wrap, and store it in the fridge for 8 hours at least to settle the ingredients and let their flavors emerge.
Finishing Touches:
While serving, sprinkle on some chopped onion, capsicum, carrot, and cilantro to add an extra bit of freshness.
Your Puerto Rican potato salad is ready.
Tips & Variations
Make it vegan-friendly: If you want to make it completely plant-based use vegan mayo. The taste and the texture are both similar.
Use different sauces: You can use a combination of different sauces like mustard sauce, harissa sauce, and so on to enhance its flavor.
Make it in the night: I believe the ideal time to make this scrumptious salad is the night before you go to bed. That way you can leave the salad in the fridge overnight and eat it on the go.
Serving Options
This Puerto Rican potato salad is a great way to start your mornings and will keep you energized for the whole day.
Though usually, it is served in parties, and get-togethers, you can also prepare it for the potlucks as well.
It is also a commendable appetizer or a side dish to have with your go-to pasta like creamy lemon garlic pasta, or red sauce pasta.
How to Store
You can easily store this potato salad Puerto Rican in the fridge for 3-4 days or for up to 3 months in the freezer by placing it in an air-tight container.
Why You’ll Love This Puerto Rican Potato Salad
- It only needs a handful of readily available ingredients.
- It is a low-effort meal.
- It is filled with vitamins and minerals from apples, potatoes, capsicum, and carrots.
- You can have it as a breakfast, or a side dish.
- It is effortless to customize it, and you can do a hundred different things with it!
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Puerto Rican Potato Salad: Best Ensalada De Papa Recipe in 8 Steps!
Ingredients
- 2 large Russet Potatoes peeled and cut into half-inch chunks
- Water required for boiling
- 1 large Honey Crisp Apple peeled and cut into half-inch chunks
- ½ medium Capsicum chopped
- 1 small Red Onion chopped
- 1 small Carrot chopped
- ½ tsp Oregano
- ½ tsp Red Chili Flakes
- Salt
- Black Pepper powder a pinch
- 2 tbsp Mayonnaise
Instructions
- Take a chopping board, and finely chop the onions, capsicums, and carrots. Peel and cut the apples and potatoes into small half-inch chunks.
- Boil water in a pot, add salt, and add the potatoes. Lower the flame to medium, and keep the lid open. Cook them for 5-8 minutes, and if the fork is being inserted into the potatoes easily, then they are done.
- Sieve out the water from the potatoes, and let them rest at room temperature for 10-15 minutes.
- Then, in a bowl, add the potatoes, apples, carrots, capsicum, onions, oregano, red chili flakes, and vinegar, and mix well.
- Stir some mayonnaise in the salad till you get a smooth consistency, and add black pepper and salt.
- After that, cover the bowl with plastic wrap, and store it in the fridge for 8 hours at least to settle the ingredients and let their flavors emerge.
- While serving, sprinkle on some chopped onion, capsicum, carrot, and cilantro to add an extra bit of freshness.
- Your Puerto Rican potato salad is ready.
Notes
- Make it vegan-friendly: If you want to make it completely plant-based use vegan mayo. The taste and the texture are both similar.
- Use different sauces: You can use a combination of different sauces like mustard sauce, harissa sauce, and so on to enhance its flavor.
- Make it in the night: I believe the ideal time to make this scrumptious salad is the night before you go to bed. That way you can leave the salad in the fridge overnight and eat it on the go.