Ensalada De Papas Con Pollo Estilo Bistró Francés Recipes

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ENSALADA DE PAPA (PUERTO RICAN POTATO SALAD)



Ensalada de Papa (Puerto Rican Potato Salad) image

This Ensalada de Papa (Puerto Rican Potato Salad) is creamy and all kinds of delicious! Made with boiled potatoes, red onions, red peppers, boiled eggs, mayonnaise, vinegar, salt and pepper. A yummy, no fuss potato salad. The perfect side to any meal!

Provided by Mexican Appetizers and More

Categories     Barbecue     Dinner     Side Dish

Number Of Ingredients 9

4 russet potatoes (boiled and cut into large chunks)
4 eggs (chopped)
1 cup mayonnaise (or more if preferred)
¼ cup red onions (chopped)
¼ cup red or green pepper (rinsed and chopped)
2 tsp white vinegar
salt and pepper (to taste)
paprika sprinkled
sliced or chopped red pimentos

Steps:

  • Add 2 quarts of water to a pot over medium heat.
  • While the water is heating, peel the potatoes and cut in half. (If potatoes are small, you can leave them whole.)
  • Add the potatoes to the pot. Season water with salt. Cook for 30 minutes or until potatoes are fork tender. (Note: Do not overcook the potatoes or they will not be able to be used for the potato salad. Instead, you will be stuck with having to make mashed potatoes. ????)
  • In the last 10-15 minutes of cooking, gently add whole eggs to the pot to cook through. Don't worry if the shells crack. This may happen because the eggs are cold and now are being submerged in boiling water.
  • Once potatoes are cooked, drain and allow potatoes to cool for a few minutes.
  • Cut the potatoes into large chunks. Set aside in a bowl.
  • Chop all your vegetables.
  • Peel eggs and chop them into large chunks or to your liking.**If you don't like eggs, you can exclude them from the salad completely.
  • Add the mayonnaise to the bowl and mix well with potatoes, veggies and eggs.
  • Season with salt and pepper to taste and mix well.*Potato salad is now done.
  • Place in a serving bowl or casserole.
  • Garnish the potato salad with a sprinkle of paprika and sliced or chopped red pimientos.
  • Place salad in the refrigerator for at least 30 minutes to cool.
  • Serve chilled.

Nutrition Facts : ServingSize 6 g, Calories 246 kcal, Carbohydrate 30 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, TransFat 0.03 g, Cholesterol 115 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g

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