If you have ever had authentic Puerto Rican Ensalada de Papa (Potato Salad), you know it belongs right next to a plate of pernil, arroz con gandules, and all our other good stuff! Creamy potatoes, eggs, and a delicious dressing make this a favorite at all our family gatherings.
Puerto Rican Ensalada de Papa is a dish we always have at family gatherings, cookouts, and especially during the holidays. But unlike potato salad in the States, we don’t just make it during the summer. In Puerto Rico, we enjoy it all year long.
During the holidays, we serve it alongside all our other favorites like arroz con gandules (pigeon peas and rice), pernil asado (pork shoulder roast), pavochon (Puerto Rican style turkey), and ensalada de coditos (macaroni salad). And of course, you don’t need a holiday or a special occasion to make it. It’s just as good alongside a simple meal.
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Ingredients You’ll Need for Puerto Rican Potato Salad
- Potatoes – Russet, yellow or red bliss potatoes work best for this recipe.
- Mayo – I prefer using full fat mayo, but feel free to use light mayo for a lighter option.
- Onions – I like to use red onions in Puerto Rican potato salad because their natural sweetness adds a nice balance to the dish.
- Bell peppers – Use whatever peppers you have available or a combination of.
- Eggs – Cut them however you prefer, chopped, sliced, cubed or even shredded.
- Vinegar – Apple cider or white vinegar work best.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Protein – Mix in diced ham, shredded chicken or tuna.
- Veggies – Chopped celery and shredded carrots add a nice crunch.
- Fruit – It is really common for some people to add chopped apple and even some olives.
Step By Step Instructions for Ensalada de Papa
Step 1: Cut the cooked potatoes into bite size pieces and add them to a bowl along with the eggs and veggies (Image 1).
Step 2: Add the mayo and incorporate well into the salad (Images 2 and 3). Season with salt and pepper to taste, then stir again.
Step 3: Cover the salad and refrigerate for at least an hour. When ready to serve, sprinkle the top with a little bit of paprika and top with pimiento slices (Image 4).
What Can I Serve with Puerto Rican Potato Salad?
Cathy’s Expert Tips
- Don’t overcook potatoes – Boil the potatoes just until they are fork tender. Overcooked potatoes will become mushy, so make sure to keep an eye on them while cooking.
- Chill before serving – This salad is served cold so, make sure to let it sit for at least an hour in the refrigerator before serving.
- Adjust to taste: Everyone has their own perfect balance of mayo, vinegar, seasoning and how much egg and onions they prefer. Adjust until it’s just right for you.
Recipe FAQs
The cooking time for your potatoes will vary depending on the type you’re using, typically ranging from 15 to 25 minutes. The best way to check is to cook them until they’re just fork tender. Be careful not to overcook them, as they will become mushy when mixed with the other ingredients.
Not at all! While red onions add a touch of sweetness and color, you can substitute them with white or yellow onions or even scallions.
Store the leftovers in an airtight container for up to 3 days.
Other Side Dishes You Will Love
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📖 Recipe
Ensalada de Papa (Puerto Rican Potato Salad)
Ingredients
- 4 russet potatoes boiled and cut into medium size pieces
- 5 eggs boiled and chopped
- 1½ cups mayonnaise or more if preferred
- ¼ cup red onions chopped
- ¼ cup red or green pepper rinsed and chopped
- 2 teaspoon white vinegar
- salt and pepper to taste
Toppings and Garnish
- paprika sprinkled
- red pimentos sliced or chopped
Instructions
- 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 the water with salt. Cook for 20 minutes or until potatoes are fork tender. Note: Watch the potatoes do not overcook or they will be too mushy to use in the salad.
- In the last 10 minutes of cooking, gently add the eggs to the pot to boil. Note: 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 medium bite size pieces. Set the potatoes in a bowl along with the eggs and veggies.
- Add the mayo and incorporate well into the salad. Season with salt and pepper to taste, then stir again.
- Cover the salad and refrigerate for at least an hour or overnight. When ready to serve, sprinkle the top with a little bit of paprika and top with a few pieces of the red pimiento slices.
Pat says
What kind of apples can I use in this recipe?
Catherine Arena says
Hello Pat, thank you for your interest and question. Both sweet and tart apples work beautifully in this potato salad, so it really comes down to personal preference. If you enjoy a more tart flavor, Granny Smith apples are a great option. For a sweeter flavor, try, Honeycrisp apples, these work wonderfully as well. Dice the apple into small bite-sized pieces and drizzle them with fresh lemon juice, tossing well to evenly coat every piece. The lemon juice helps prevent the apples from browning while keeping them fresh and crisp. Once the potato salad has completely cooled, fold the apples into the salad. I hope this helps! 🙂
Linda Ruiz says
You nailed it, except it is missing the olives we always add. Thanks Cathy!
Catherine Arena says
Thanks Linda! So happy to hear you enjoyed it!
Jessenia says
Looks and sounds so good. I’m going to try it tonight for a party I’m throwing tomorrow, but did I miss where the vinegar is suppose to go? I can’t wait to taste this.
Cathy says
Hello Jessenia! Thank you for such a lovely comment.
My error, thank you for reaching out and pointing this out to me, I have corrected it in the recipe, so sorry. It is added when the potatoes, mayonnaise, veggies and eggs are mixed together.
I hope you have a wonderful party and you and your guests enjoy this potato salad as much as we do! Thank you for trying it and please let me know how you enjoyed it. Have a great time! Please feel free to contact me if you have any other questions….Cheers!
Danielle says
It’s been a while since I had a creamy salad like this. So I can see myself making it asap with a loaf of homemade bread and enjoy it over the weekend. It certainly can be a great side but it is great on its own, too!
Cathy says
Thanks Danielle! It sure is!
Claudia says
I love that this salad goes well with so many dishes! Thank you for sharing!
Cathy says
Yes it goes with almost anything! YUM!
Bintu | Recipes From A Pantry says
This looks so delicious, the perfect side dish! So well presented too, seems a shame to eat it!
Cathy says
But eat it we must! Hahaha! Thanks Bintu!
Mahy says
Fantastic side that is the perfect option to so many of my favorite dishes. It’s yum, creamy and just the way I like it – can’t wait to make it!
Cathy says
Thank you Mahy! Yes it’s truly the perfect side dish to anything!
Irina says
OMG! This potato salad resembles some salad from my childhood. I am gonna try this version for sure! Thanks for sharing!
Cathy says
Aww thats awesome Irina! Sounds like a sweet memory. Let me know how you like it!