Ensalada de Papa (Puerto Rican Potato Salad)

5 from 8 votes

Puerto Rican Potato Salad, or Ensalada de Papa is a must have side dish! Creamy potatoes, boiled eggs, mayo, a splash of vinegar, crunchy peppers and onions come together to make the perfect addition to just about any meal.

Prep Time30

Chill Time1

Total Time1 30

Course: Barbecue, Dinner, Side Dish

Cuisine: Puerto Rican

Servings:

Calories: 246kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Potatoes: You can also use yellow or red bliss potatoes.

Vinegar: You can also use apple cider vinegar in place of white vinegar.

Nutrition