When it comes to festive gatherings and family celebrations, a Puerto Rican potato salad, or ensalada de papa, is a must-have dish. This creamy, flavorful salad brings together traditional ingredients with a unique twist that makes it a standout side dish. Whether you’re planning a casual cookout or a holiday feast, this recipe will quickly become a family favorite!
But what makes Puerto Rican potato salad so special? Well, it is its beautiful fusion of flavors and textures that will give your taste buds a party. The blend of creamy potatoes, tangy mayonnaise, sweet apples, and savory ham creates a side dish that’s out of this world! You’ll often find this side dish served alongside classics like arroz con gandules (rice with pigeon peas), roast pork, or Pavochon (Puerto Rican style turkey) at Puerto Rican celebrations.
Ingredients for Your Potato Salad
Ingredients
- 5 lbs gold potatoes (or any potato variety you like)
- 5 eggs (one per pound of potatoes)
- 1½ cups mayonnaise
- ¼ cup red onion, diced
- 8 oz diced ham (pre-packaged for convenience)
- 1 container of pimientos, drained
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp oregano
- 1 tbsp mustard
- 1 tbsp vinegar
- 1 gala apple, peeled and diced
- 3 tsp salt
How to Make Your Puerto Rican Potato Salad
Instructions
- Prepare the Potatoes
- Peel the potatoes and use the potato bag to collect the peels for quick cleanup.
- Dice the potatoes into evenly sized cubes to ensure uniform cooking.
- Boil the Potatoes
- Place the diced potatoes in a large pot of water with 2 teaspoons of salt. Boil until fork-tender but not mushy.
- Drain the potatoes and set them aside to cool slightly.
- Cook the Eggs
- Boil the eggs separately. Once cooked, peel and either smash them with a fork or dice them, depending on your texture preference.
- Mix the Flavor Base
- In a large mixing bowl (or back in the potato pot), combine eggs, mayonnaise, red onion, diced ham, pimientos, garlic, pepper, oregano, mustard, and vinegar. Mix well to create a creamy base packed with flavor.
- Add the Apple
- Peel and dice the gala apple into small cubes. Add it to the mix last to retain its crisp sweetness.
- Incorporate the Potatoes
- Gently fold the potatoes into the mixture. Be careful not to mash the potatoes—you want to keep them intact for the best texture.
- Taste and Adjust
- Taste the salad and adjust seasoning if needed. Add a bit more salt, pepper, or even an extra splash of vinegar for a tangy kick.
- Chill and Serve
- Transfer the potato salad to your serving dish and let it cool to room temperature. Refrigerate for at least 5–6 hours or until fully chilled.
- This dish pairs beautifully with arroz con gandules (yellow rice with pigeon peas) or arroz amarillo (yellow rice).
Now It’s Your Turn!
This Puerto Rican potato salad is more than just a side dish, it’s a recipe that you need in your life! The combination of traditional ingredients like potatoes and mayonnaise with unique additions like apples and pimientos is so perfect and reflects our ability to take classic staples and infuse them with vibrant, bold flavors.
This dish reminds me of gathering around the table with family and friends, sharing laughter, and savoring comforting, homemade food. While Potato Salad recipes can vary slightly from family to family, the heart of ensalada de papa lies in its simplicity and the love poured into making it.
Whether it’s for a party, a picnic, or simply a weeknight dinner, this dish will hit the spot with every bite. So grab a fork, dig in, and enjoy a little taste of the island!
Let me know how your ensalada de papa turns out!
¡Buen provecho!
💖 Yessi
