Puerto Rican Potato Salad
A creamy, tangy Puerto Rican potato salad with a Caribbean twist, featuring tender potatoes, sweet apples, hard-boiled eggs, and a bold mayo-vinegar dressing—perfect for gatherings or a flavorful side dish.
Equipment
- Large pot
- Small saucepan
- Colander
- Mixing bowl
- Whisk
- Spatula
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 6 medium russet potatoes 2-3 lbs, peeled and cubed
- 3 large eggs
- 1 medium apple Granny Smith or red, peeled and diced
- 1 small red onion finely chopped
- ½ cup carrots grated or finely diced
- ½ cup green bell pepper finely chopped
- ¼ cup pimento-stuffed green olives chopped, optional
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Chopped parsley optional garnish
- Paprika optional garnish
Instructions
- Cook the Potatoes – Fill a large pot with water, add a generous pinch of salt, and toss in 6 peeled, cubed russet potatoes. Bring to a boil over medium-high heat and cook for 10-15 minutes until fork-tender but not mushy. Drain immediately and let cool slightly in a colander.
- Hard-Boil the Eggs – Place 3 eggs in a small saucepan, cover with cold water, and bring to a boil. Simmer for 10 minutes, then transfer to an ice bath for 5 minutes. Peel and chop once cooled.
- Whip Up the Dressing – In a large mixing bowl, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon garlic powder, and salt and pepper to taste until smooth and creamy.
- Combine the Goodness – Add the cooled potatoes, chopped eggs, 1 diced apple, 1 finely chopped red onion, 1/2 cup grated carrots, 1/2 cup chopped green bell pepper, and 1/4 cup chopped pimento-stuffed olives (if using) to the dressing. Fold gently with a spatula to coat evenly without breaking the potatoes.
- Chill and Serve – Cover the bowl with plastic wrap and refrigerate the salad for at least 1-2 hours (overnight is ideal) to let the flavors meld. Before serving, stir gently and garnish with chopped parsley or a sprinkle of paprika.
Notes
Texture Tip: Test potatoes after 10 minutes to avoid overcooking—mushy potatoes ruin the salad’s bite.
Flavor Boost: Add a teaspoon of mustard or adobo to the dressing for extra zing.
Substitutions: Use Yukon Golds instead of russets, vegan mayo for dairy-free, or skip eggs for an egg-free version.
Make-Ahead: Flavors improve after chilling overnight—perfect for prepping ahead.
Storage: Keep in an airtight container in the fridge for up to 4 days; don’t freeze, as mayo separates.
Troubleshooting: Too dry? Add a tablespoon of mayo. Too thick dressing? Thin with a splash of water or vinegar.