Puerto Rican Potato Salad Recipes

Potato salad, as a side dish, is quite popular and supposed to be originated from Germany. This dish is prepared using boiled potatoes, eggs, and some other ingredients. There are many recipes found on the internet of potato salad. I have tried some and also modified some. Yet among them, Puerto Rican potato salad recipes have turned this dish into a level of art. Without any fail, this tastes amazing and everyone wants to learn about it. So, I have added potato salad recipes in my article in the hope you like and try it too. 

Recipe of Puerto Rican potato salad with apples:

Are you feeling to have some salad items which are super tasty but cannot decide where to learn from? I can help you with making your decision but you have to wait for a little longer to have your potato salad. Gather the ingredients and start cooking without being lazy. Eventually, you will learn how to make Puerto Rican potato salad using apples.

Ingredients:

  • Salt to taste
  • White pepper to taste
  • Yellow bell pepper 1/2 teaspoon
  • Potatoes (medium large-sized) about 10 to 12 pieces.
  • 1 cup shallot or chopped onion
  • Roasted pimentos about 2 teaspoons
  • Black pepper about 2 tablespoons
  • Diced celery about 1 teaspoon
  • Peas about 1/2 cup
  • 3/4 cup fresh cilantro
  • Olive oil about 2 tablespoons.
  • 2 large-sized red apples.
  • 5/6 eggs.
  • Yellow mustard puree about 1/2 tablespoon
  • Mayonnaise about 8 tablespoons ( you can add less)

Directions:

Step 1: Take a medium-size saucepan and fill up the saucepan with water for boiling eggs properly. Boil the eggs for 20 minutes so that it becomes hardly boiled for further process. 

Step 2: When the eggs are fully cooked, you need to make them cold enough. Put these eggs into a bowl full of cold water. The more eggs become cold, the faster you can peel them. After peeling the eggs, cut them with a knife in bit size.

Step 3: Wash the potatoes properly before starting the next step. Peel the potatoes well and make sure no part gets wasted. 

Step 4: Make small dices of those peeled potatoes using a knife or a chopper machine. After that, boil them for almost 10 minutes at a medium temperature. When the potatoes so are tender that can be cut with a butter knife, turn off the stove. 

Step 5: Place them in a glass bowl and keep it as I like to have it not like a puree. You can smash it into the blender as well if you want.

Step 6: Now, wash up bell peppers, cilantro, chives, celery stalk, olives, red peppers, pimentos, and place them to a corner of your cutting board.

Step 7: Chop shallot or onion finely in slim slices, about 11/5 or 2 pieces of onion fill up one cup. Likewise, chop all ingredients in more or less bit size that you have washed and put them aside as per the amount suggested before in the recipe.

Step 8: If you want to roast the red peppers before adding them into your mixture, then warmth up a little skillet with a splash of olive oil and drizzle the red peppers around 4-6 minutes, remove from heat at that point cut up the cooked peppers.

Step 9: Don’t forget about apples. I didn’t cut them before cause it may turn a saggy brown color. Just before preparing the mixture, wash and chop them into cubic sizes. Make sure the size of the slices matches with other ingredients. 

Step 10: Take a large bowl and put all chopped ingredients into it. Then add mayo and mix them using your hands or a large spoon entirely. After that, add mustard, salt, white pepper (as per taste), and bend them with a wooden spoon. Lastly, add 2 tablespoons of olive oil on top of the mixture.

Step 11: If you have blended the potatoes, then add the potato into the mixture and mix again like before. Then, add chopped eggs and stir well to make a balanced mixture. Thus, if you prefer it like me, in the potato bowl, add the mixture and chopped eggs to coat them. You should do it carefully because if you push it hard, soft potatoes and eggs can be smashed or ruined. 

Step 12: Cover the bowl with lid or foil paper and keep it into the freezer to set the flavor for at least 2 hours. This is optional according to me. I do it to increase the flavor. If you don’t need to hurry up with your dish, trust me, this process works.

 Serve and share your Puerto Rican potato salad with family members, guests or if it’s too tasty, have it alone. 

Spanish Potato Salad Recipe

If you think that Puerto style salad is too rich and takes quite a long time to prepare, then you can try this Spanish style potato salad. Spanish potato salad recipe doesn’t claim that many ingredients like Puerto one yet it is flavorful. The instructions are given below.

Ingredients:

  • Pimento-stuffed green olives about 2 tablespoons
  • Shallot about 1 piece 
  • Salt to taste
  • Lemon juice to taste.
  • Crushed garlic cloves about 1 teaspoon
  • Red bell pepper(chopped) about 1 piece
  • Black pepper to taste
  • Red potatoes about 1 pound
  • Olive oil about 2 tablespoons
  • Red wine vinegar about 2 tablespoons
  • Fresh parsley about 1 cup

Directions:

Step 1: At first, bring a saucepot and add salt, water, and potatoes for boiling potatoes. You have to fire the stove over medium-high heat for at least 10 minutes with a lid on top of the pot. 

Step 2: After 10 minutes, uncover the lid of the saucepot and check if the potatoes are soft enough to cut them with a fork. If so, put off the saucepot from the stove and pour the salted water out.  At this stage, for faster cooling, add normal water to bring back potatoes in the normal temperature. 

Step 3: When the potatoes are perfectly cool, peel them and cut into slices that are about 2 inches thick and place them into a tray.

Step 4: Wash the red bell pepper, shallot, and parsley you have gathered. Chop these items in minimal size. 

Step 5: In a small bowl, add olive oil and red wine vinegar to mix all the items mentioned above pretty well. Pour them into the potato bowl and brush potatoes like you are trying to coat them.

Step 6: Now add chopped ingredients, sliced pimento-stuffed green olives, a pinch of salt and pepper, then blend well. After one-minute blending, your salad is ready.

Let your friends and family have this salad with any grilled chicken, steak, etc. and for a smooth sour flavor, you can add lemon juice. 

Food value: 

While talking about the food value of Puerto Rican style potato salad, this is quite healthy and nourished with vitamin, fiber, mineral, and potassium. Again, sweet potatoes have more food value than the regular ones and loaded with vitamin C. 

When you are adding mayonnaise into your potato salad, there is an extra adding of calories. 

With full mayo mixed oily salad, you get about 420 calories per cup. If you want it healthier, just put less amount of mayo in the dish.

Potato salad is so far the best side dish ever according to me. Whether with rice items or meat items, it goes with all. Besides, it is easy to make and can be made whenever you feel like having it. So, my suggestion is to try these recipes with any of your main course.

Puerto Rican Potato Salad Recipes
Puerto Rican Potato Salad Recipes

As potato is a pretty common type of vegetable, we decided to show you a couple of Puerto Rican potato salad recipes that you can try to change the taste of your dinner.

Type: Side dish

Cuisine: Puerto Rican

Keywords: Puerto Rican Potato Salad Recipes

Recipe Yield: 4 servings

Calories: 420 calories

Preparation Time: 10M

Cooking Time: 40M

Total Time: 50M

Recipe Ingredients: Potatoes eggs red bell pepper olive, celery mayo olive oil

Recipe Instructions: Boil the eggs and potatoes and slice them Add all other ingredients with mayo and make them like a puree Coat eggs and potatoes with the puree and serve.

Editor's Rating:
5
We will be happy to hear your thoughts

Leave a reply