Ensalada de Papa

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!

Most people think of making a creamy potato salad solely in the summertime.  It is a classic dish for barbeques, picnics, potlucks, buffet-style gatherings, and of course family dinners.

But in Latin culture, it’s a little different. Potato Salad is served year-round, especially around the holidays.

For example, in our Puerto Rican culture, we do not only make Ensalada de Papa often, but you will always find it at the dinner table for Easter, Thanksgiving, and Christmas.

Puerto Rican Potato Salad is just easy, no fuss and a little goes a long way, making it perfect for the holidays.  

Feeding a large group for the holidays?

Add this Ensalada de Papa recipe to your list of dishes.

What Can I Serve with Potato Salad?

There are countless delicious dishes to pair up with this yummy ensalada. Here are just a few ideas to help you get the creative juices flowing in your kitchen.. 

Here are some suggestions:

Pollo Asado al Carbon (Roastd Charcoaled Chicken)

Pollo Rostizado (Rostisserie Chicken)

Puerto Rican Fried Pork Chops (Chuletas Fritas)

Carne Frita (Fried Pork Chunks)

Latin Variations of Ensalada de Papa

Whether you’re talking about Columbia, Mexico, Cuba, Puerto Rico or any other Latin country, everyone has their own version of making potato salad.

In Puerto Rico, we like to incorporate mayonnaise, red onions, green or red bell pepper, chopped boiled eggs, and then top it off with paprika and red pimientos slices. 

Some homes also add sliced olives, shredded carrots, or cubed apple chunks.

It’s a personal preference of how much or little you add of any ingredient you want to add.

Can You Make this Salad Ahead of Time?

Yes! This recipe is a great make-ahead kind of dish! Especially perfect for the next time you’re having a family gathering, party, or around the holiday season.

Or maybe you’d like to cut your cooking time in the kitchen during the week.

I recommend making it up to three days in advance.

When you’re ready to serve the salad, just garnish with a sprinkle of paprika and a few strips of roasted pimiento peppers if you like.

If salad needs a little pep or freshening up add a little more mayonnaise and mix again.

Now salad will be ready to serve.

Ingredients for Puerto Rican Potato Salad

• 4 russet potatoes boiled and cut into large chunks
• 4 eggs chopped
• ½ cup or more mayonnaise
• ¼ cup chopped red onions
• ¼ cup chopped red/green pepper
• 2 teaspoon white vinegar
• salt and pepper to taste

Toppings

• paprika sprinkled
• sliced or chopped red pimentos

What Kind of Potatoes Should I Use to Make this Salad?

Use what you have available! Any kind will work.

Russet, red bliss or yellow potatoes work great. I normally use russet potatoes or red bliss

Can I Add Other Toppings?

Of course!

• Shredded carrots
• Chopped celery
• Frozen peas
• Cubed ham steak
• Chopped beets or a little bit of beet juice
• Nuts
• Tuna
• Cubed chicken
• Add a little sour cream to the mix

How to Make Ensalada de Papa

1. Add 2 quarts of water to a pot over medium heat.
2. While the water is heating, peel the potatoes and cut in half.  (If potatoes are small, you can leave them whole.)
3. 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.  😉)
4. 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.
5. Once potatoes are cooked, drain and allow potatoes to cool for a few minutes.
6. Cut the potatoes into large chunks.  Set aside in a bowl.
7. Chop all your vegetables.
8. 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.

1. Add the mayonnaise to the bowl and mix well with potatoes, veggies and eggs.
2. Season with salt and pepper to taste and mix well.

*Potato salad is now done.

1. Place in a serving bowl or casserole.
2. Garnish the potato salad with a sprinkle of paprika and sliced or chopped red pimientos.
3. Place salad in the refrigerator for at least 30 minutes to cool.
4. Serve chilled.

*The salad will last in the refrigerator for up to 4 days.

Can You Freeze this Potato Salad?

I wouldn’t recommend freezing this potato salad, because of the diary, the texture and consistency will change

📖 Recipe