Puerto Rican Potato Salad Recipes

ENSALADA DE PAPA (PUERTO RICAN POTATO SALAD)

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.

PUERTO RICAN POTATO SALAD

Steps:

• 1 Fill a large bowl with ice and water
• 2 In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches
• 3 Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes
• 4 Transfer the eggs with a slotted spoon to the ice water
• 5 Let the potatoes drain and cool in a colander while you make the dressing
• 6 In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined
• 7 Peel and cut the apples the same size as the potatoes and toss with the dressing
• 8 Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined
• 9 Taste, and season with more adobo, if needed
• 10 Transfer to a serving dish and garnish with the olives and roasted red pepper, if using
• 11 Cover and refrigerate until chilled, at least 4 hours, before serving
• 12 NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano and 1/4 teaspoon ground black pepper

PUERTO RICAN POTATO SALAD

Steps:

• 1. Boil Potatoes to al dente about 15 minutes drain boil eggs until hard boiled about 12 minutes put in fridge
• 2. Dice onion,red pepper and apple
• 3. mix all the ingredients together in a large bowl put in the fridge for an hr or more to chill...Tip making this the day before saves time and gives the ingredients time to merry together