Puerto Rican Potato Salad Recipe
The Puerto Rican Potato Salad Recipe is creamy and tasty. It is colorful and full of flavor. This is not a simple potato salad. It has a special tropical taste that makes it unique.
Ingredients
- 4 large potatoes peeled and diced
- 3 hard-boiled eggs chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ½ cup green peas cooked
- ½ cup diced red bell pepper
- ½ cup chopped apple optional
- ¼ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vinegar
- Fresh parsley for garnish
Instructions
Boil the Potatoes
- Peel and cut the potatoes into small cubes. Put them in a pot with salted water. Boil for 10–12 minutes until soft. Don’t cook too much, or they will break. Drain the water and let them cool.
Boil the Eggs
- Place the eggs in a small pot. Cover with water and boil for 10 minutes. Then cool them under cold water. Peel and chop into small pieces.
Mix the Dressing
- In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper. Stir until smooth and creamy. This dressing gives the salad its flavor.
Combine the Ingredients
- Add potatoes, eggs, peas, bell pepper, onion, and apple to the dressing. Mix gently. Do not mash the potatoes. You want them soft but in pieces.
Chill Before Serving
- Cover the bowl and put it in the fridge for one hour. This helps the flavors mix well. It also makes the salad cool and refreshing.
Serve and Enjoy
- Take it out and give it a gentle stir. Add some parsley on top. Serve it cold with grilled meat, rice, or any main dish.
Notes
- Use yellow or Yukon Gold potatoes for the best texture.
- Don’t cook the potatoes too long. Keep them firm.
- Chill the salad before eating for a better flavor.
- Add a bit of sugar if you like it sweet.
- You can also add green olives for extra taste.