Go Back
+ servings
Ensalada de Papa (Puerto Rican Potato Salad) served in a large white bowl and topped with diced red pimientos and a sliver of boiled egg.
Print Recipe
4.86 from 7 votes

Ensalada de Papa (Puerto Rican Potato Salad)

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!

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dinner, Entertaining, Side Dish
Cuisine: Puerto Rican
Servings: 6
Calories: 203kcal

Ingredients

  • 4 russet potatoes peeled, cut in half and boiled
  • 4 eggs boiled and chopped
  • ¼ cup red onions chopped
  • ¼ cup red or green bell pepper rinsed and chopped
  • ½ cup mayonnaise or more if you like
  • 2 teaspoon 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

Serve Ensalada de Papa with:
The Best Baked Pork Chops
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)
more serving suggestions within post including Vegetarian Dishes.

Nutrition

Serving: 6g | Calories: 203kcal | Carbohydrates: 29g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 112mg | Sodium: 188mg | Potassium: 653mg | Fiber: 2g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg