Potato Salad Recipe Puerto Rican Style Made Easy

Potato salad is a beloved dish across many cultures, but the Puerto Rican version offers a unique twist that makes it truly special. Bursting with a harmonious blend of creamy textures, tangy flavors, and a hint of island spices, this Puerto Rican potato salad recipe is perfect for family gatherings, picnics, or as a vibrant side dish to your favorite meals.

Unlike the traditional American potato salad, the Puerto Rican style often incorporates ingredients like olives, hard-boiled eggs, and a distinctive dressing that brings both richness and zest to the dish.

Whether you’re a seasoned cook or a curious food enthusiast, this recipe will guide you through every step to achieve the perfect balance of flavors and textures. It’s easy to make, satisfying, and guaranteed to impress your guests with its authentic Caribbean flair.

Ready to dive into a potato salad experience that’s both familiar and exciting? Let’s get started!

Why You’ll Love This Recipe

This Puerto Rican potato salad recipe stands out because it combines traditional ingredients with a few island-inspired touches. The creamy mayonnaise base is brightened with a splash of vinegar and a pinch of oregano, creating a delightful zing in every bite.

You’ll appreciate how the inclusion of pimientos, green olives, and hard-boiled eggs adds layers of flavor and texture, making the salad more complex and interesting than your average potato salad. Plus, it’s incredibly versatile, easy to prepare ahead of time, and pairs wonderfully with grilled meats, fish, or even as a filling for sandwiches.

This recipe is perfect for anyone looking to add a bit of Puerto Rican soul to their cooking repertoire—whether for a festive occasion or a comforting everyday meal.

Ingredients

• 3 pounds of potatoes (Yukon Gold or red potatoes work best)
• 4 large eggs (hard-boiled and peeled)
• 1 cup mayonnaise (preferably full-fat for creaminess)
• 1/4 cup apple cider vinegar or white vinegar
• 1/2 cup diced green olives (with pimentos)
• 1/2 cup finely chopped onions (white or yellow)
• 1/4 cup diced pimientos (roasted red peppers work too)
• 1 teaspoon dried oregano
• 2 stalks celery (finely chopped)
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Equipment

• Large pot for boiling potatoes and eggs
• Mixing bowl
• Colander
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing spoon or spatula
• Serving bowl or dish
• Peeler (optional, for potatoes)

Instructions

1. Prepare the potatoes: Wash and peel the potatoes if desired. Cut them into 1-inch cubes for even cooking.
2. Boil the potatoes: Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until tender but firm, about 10-15 minutes. Avoid overcooking to prevent mushy potatoes.
3. Boil the eggs: While potatoes cook, place eggs in a separate pot, cover with water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 12 minutes. Transfer eggs to cold water to cool.
4. Drain and cool potatoes: Drain potatoes in a colander and rinse briefly with cold water to stop cooking. Set aside to cool completely.
5. Peel and chop eggs: Peel the eggs and chop them into small pieces.
6. Prepare the dressing: In a large mixing bowl, combine mayonnaise, vinegar, dried oregano, and a pinch of salt and pepper. Whisk until smooth and well blended.
7. Combine ingredients: Add the cooled potatoes, chopped eggs, green olives, pimientos, onions, and celery to the dressing. Gently fold everything together until potatoes are evenly coated.
8. Adjust seasoning: Taste and add more salt, pepper, or vinegar if needed to balance flavors.
9. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows flavors to meld beautifully.
10. Garnish and serve: Before serving, sprinkle with fresh parsley for a pop of color and freshness.

Tips & Variations

For best results, use waxy potatoes like Yukon Gold or red potatoes because they hold their shape well after cooking.

If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt or sour cream.

Add a little diced roasted red pepper or a dash of smoked paprika for a smoky twist.

For a vegetarian version, omit the eggs and add extra olives or roasted vegetables like bell peppers and corn.

You can also experiment by adding finely chopped fresh herbs like cilantro or chives to complement the oregano.

Nutrition Facts

Serving Suggestions

This Puerto Rican potato salad pairs wonderfully with a variety of dishes. Serve it alongside grilled chicken, pernil (roast pork), or fresh fish for an authentic Caribbean feast.

It also complements sandwiches, burgers, and wraps perfectly.

For a casual gathering, place the potato salad in a colorful bowl and serve with crusty bread or tostones (fried plantains) for an extra touch of Puerto Rican flavor. The salad can be served chilled or at room temperature, making it an easy and versatile side dish for any occasion.

Conclusion

Making this Puerto Rican potato salad is a fantastic way to bring a taste of the Caribbean into your kitchen. With simple, fresh ingredients and straightforward preparation, you can create a vibrant dish that’s full of flavor and texture.

Whether you’re preparing for a family dinner, a picnic, or a festive celebration, this recipe will quickly become a favorite. The combination of creamy mayo, tangy vinegar, and the distinct flavor of olives and pimientos gives this salad an irresistible character.

Don’t forget to experiment with the suggested variations to make it your own!

For more delicious recipes to accompany your Puerto Rican potato salad, check out our Arroz con Gandules recipe, Mofongo recipe, and Pastelón recipe. Enjoy your cooking adventure!

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