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!
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Yes, I know, most people think of making a creamy potato salad solely in the summer time. It is a classic dish for barbeques and buffet style family gatherings.
But in Latin culture, it’s a dish served year round and even more so for the holidays.
In Puerto Rican culture we make Ensalada de Papa OFTEN and it’s never skimped out on Easter, Thanksgiving or Christmas.
So here you go, Puerto Rican Ensalada de Papa (Puerto Rican Potato Salad)!
This is a quick no fuss potato salad!
Variations of Ensalada de Papa
In Latin culture, ensalada de papa is just a super popular and simple side dish to make and add to the serving table. There is no seasonal timeline on when it’s made.
However, depending what country you’re from, there are slight variations to this dish.
For example, in Puerto Rican culture, we like to incorporate red onions, green or red bell pepper, chopped boiled eggs and top it off with paprika and red pimientos slices. Sometimes we exclude the pepper.
You will also sometimes see sliced olives and shredded carrots.
Some Puerto Ricans like to even add apple chunks but I’m not a fan of apples in my salad.
Feel free to add it if that is what you like.
In other Latin countries you will see same ingredients plus other additions such as green beans, corn, tuna, bacon and even sardines.
Prepare Ensalada de Papa Ahead of Time
This potato salad is perfect to make ahead of time. Days in advance even!
So the next time you’re having a family gathering, party or simply looking to cut your cooking time in the kitchen during the week, consider making this potato salad.
It’s just as delicious as on the day it’s prepared.
Ingredients for Ensalada de Papa (Puerto Rican Potato Salad)
- 4 russet potatoes boiled and cut into large chunks
- 4 eggs chopped
- 1/2 cup or more mayonnaise
- 1/4 cup chopped red onions
- 1/4 cup chopped red/green pepper
- 2 tsp white vinegar
- salt and pepper to taste
Toppings
- paprika sprinkled
- sliced or chopped red pimentos
How to Make Ensalada de Papa
- Add 2 quarts of water to a pot over medium heat.
- While pot is heating, peel the potatoes and cut in half. (If potatoes are small, you can leave then 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 pot to cook through. Don’t worry if the shells crack. This may happen because the eggs are cold and now are being submerged into 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 into large chunks.
**If you don’t like large chunks of eggs in your potato salad, simply mince eggs and then add to bowl. Or if you don’t like eggs at all, just exclude from 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.
- Sprinkle the top of the potato salad with paprika and red pimientos.
- Place salad in the refrigerator for at least 30 minutes to cool.
- Serve chilled.
*The salad will last in the refrigerator up to 4 days.
What to Serve with Ensalada de Papa?
There are many delicious dishes to pair up with this yummy ensalada, so feel free to browse around. Here are some suggestions:
Chuletas de Puerco (Pork Chops in Salsa Verde)
Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)
Carne Frita (Fried Pork Chunks)
Chuzos de Carne (Columbian Beef Kabobs)
Puerto Rican Pinchos/Pinchos de Cerdo (Puerto Rican Pork Kabobs)
Pinchos de Pollo (BBQ Chicken Kabobs)
Pinchos de Camarones (Shrimp Kabobs)
Bistec a la Mexicana (Mexican Beef in a Savory Spicy Chile Tomato Salsa)
For a full Puerto Rican meal, consider making these combinations→
Baked Pork Chops, Puerto Rican rice and beans (Arroz con Habichuelas), ensalada and platanos fritos (Puerto Rican sweet plantains).
Puerto Rican Chicken and Rice (Arroz con Pollo), habichuelas guisadas (Puerto Rican stewed beans), ensalada and garlic tostones (fried garlic green plantains).
For a Vegetarian Meal
For a full vegetarian meal, serve ensalada de papa alongside 1 or more of the suggested dishes below:
Puerto Rican Rice (Puerto Rican Yellow Rice with Corn)
Platanos Fritos (Puerto Rican Sweet Plantains)
Garlic Tostones (Fried Green Plantains)
For a Mexican Vegetarian Twist:
Avocado and Chipotle Mushroom Tostadas
Morisqueta (A Savory Mexican Rice Dish with Black Beans)
and many more yummy recipes to go with this Ensalada de Papa, so just feel free and browse around to find your perfect dish to serve alongside this delicious potato salad.
Can you freeze Potato Salad?
I wouldn’t recommend freezing the potato salad as this will change the texture and consistency of the ensalada.
I hope you enjoy this creamy potato salad as much as we do!
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*Check Out Our Shop for Ethnic Aprons, Kitchenware, Mugs, Kitchen Decor and more! Here are some samples of what we love…
*Available in different colors + more exciting kitchen decor!
Click here → Soy Boricua to see Puerto Rican Artwork
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Ensalada de Papa (Puerto Rican Potato Salad)
Ingredients
- 4 russet potatoes peeled, cut in half and boiled
- 4 eggs boiled and chopped
- 1/4 cup red onions chopped
- 1/4 cup red or green bell pepper rinsed and chopped
- 1/2 cup mayonnaise or more if you like
- 2 tsp white vinegar
- salt and pepper to taste
Toppings
- paprika sprinkled
- sliced or chopped red pimentos
Instructions
- Add 2 quarts of water to a pot over medium heat.While pot is heating, peel the potatoes and cut in half. (If potatoes are small, you can leave then 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 into 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 into large chunks.**If you don't like large chunks of eggs in your potato salad, simply mince eggs and then add to bowl. Or if you don't like eggs at all, just exclude from salad completely.
- Add the mayonnaise to the bowl and mix well with potatoes, veggies, vinegar and eggs.Season with salt and pepper to taste and mix well.
- Place in a serving bowl or casserole.Sprinkle the top of the potato salad with paprika and red pimientos.
- Place salad in the refrigerator for at least 30 minutes to cool.Serve chilled.The salad will last in the refrigerator up to 4 days.
Notes
Nutrition
OMG! This potato salad resembles some salad from my childhood. I am gonna try this version for sure! Thanks for sharing!
Aww thats awesome Irina! Sounds like a sweet memory. Let me know how you like it!
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!
Thank you Mahy! Yes it’s truly the perfect side dish to anything!
This looks so delicious, the perfect side dish! So well presented too, seems a shame to eat it!
But eat it we must! Hahaha! Thanks Bintu!
I love that this salad goes well with so many dishes! Thank you for sharing!
Yes it goes with almost anything! YUM!
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!
Thanks Danielle! It sure is!
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.
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!