Puerto Rican Potato Salad (Ensalada de Papas)
sandravalvassori.com
This Puerto Rican Potato Salad will ruin you for all other potato salads! It’s a tangy upgrade to the classic, packed with bold savory flavor from olives, pimientos, mustard, vinegar, and hard-boiled eggs. A chopped apple adds the perfect hint of sweetness and crunch, making this crowd-pleasing ensalada de papa ideal for holidays, cookouts, and family gatherings.
Servings: 10 to 12
Ingredients
- 4 large russet potatoes (2 1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
- kosher salt
- 3 large eggs
- 2 tablespoons olive oil
- 2 celery ribs, diced (or 1/2 medium green bell pepper, diced)
- 1/2 small yellow or red onion, diced
- 2 tablespoons white vinegar, or apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional)
- 1 teaspoon dried oregano
- 2 teaspoons yellow mustard (optional)
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/2 cup sliced Spanish pimiento-stuffed olives, plus 2 tablespoons brine
- 1/3 cup pimientos, or chopped roasted red peppers (see notes)
- 1 large firm apple, such as Granny Smith or Honeycrisp
Instructions
- Fill a large bowl with ice and water. Set aside.
- Place the potatoes in a large saucepan, then add 2 teaspoons kosher salt and water to cover by 2 inches. Bring to a boil then reduce the heat so the water is at a simmer. Cook, stirring occasionally, until the potatoes are just tender, 10 to 12 minutes.
- Fill another medium saucepan with water and bring to a boil, then reduce the heat to the lowest and wait a few seconds for the bubbles to subsides. Use a skimmer to gently lower the eggs into the pot. Increase heat to medium and cook the eggs for 10 to 11 minutes. Transfer the eggs to an ice water bath to stop their cooking and make them easier to peel.
- Once the potatoes have finished cooking, drain the water and leave them in the hot pot for a few minutes so the excess moisture evaporates.
- In a large bowl, stir together the olive oil, vinegar, garlic powder, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, celery, and onions until combined. Dump the still-hot potatoes over the celery-onion mixture. Using a silicone spatula, toss gently to combine. Let stand until potatoes have cooled to room temperature, about 20 minutes.
- Peel and finely dice the eggs (or leave them a little chunkier if you prefer).
- Once potatoes have cooled, add the mayo, eggs, pimientos and olives. Mix gently until evenly combined. Taste and season with more salt, if needed.
- Cover and refrigerate until chilled, at least 4 hours. (Potato salad can be covered and refrigerated for up to 1 day.)
Notes
Pimientos: You’re looking for a jar of diced pimientos (also known as pimentos) for this recipe. If you can’t find them, finely diced roasted red peppers work just as well.
Chill before serving. Like most potato salads, this one gets even better as it sits. For best results, make it a few hours, or a whole day ahead before serving, and let the flavors develop in the fridge.
- Make ahead: Whenever possible, I like to cook the eggs 1 to 2 days ahead and refrigerate until ready to use. As the recipe instructs, it's best to dress the potatoes while still warm but if I really need to get ahead I will also cook the potatoes a day ahead.
- To store: Once dressed, the salad can be refrigerated for 3 to 4 days.