Let the controversy begin! Many people have strong opinions about the ingredients included in a potato salad, but Puerto Rican Potato Salad is NOT your average because it includes apples. My family recipe is the perfect balance of sweet and savory.
Ingredients
While there are many version of Puerto Rican Potato Salad, my recipe includes:
- Yukon Gold Potatoes
- Eggs
- Celery
- Mayo
- Yellow Mustard
- Green Apples
- Chopped Bacon
Execution
Making this Puerto Rican Potato Salad recipe is straight forward but there are a few tips that make for a BETTER execution.
To begin, start with a waxy potato selection like Yukon Gold Potatoes. Waxy potatoes hold better when boiled, so in potato salads they avoid that mushy texture. Another way to avoid mushy potatoes is to start the cooking process in COLD water.
By starting in cold water and then bringing the water to boil, you ensure the potatoes are cooked evenly. Once the water is boiling, reduce the heat and simmer until just barely tender. The key is to NOT overcook them.
As far as choice in apples, for my Puerto Rican Potato Salad I prefer green apples. They have such a great balance between tartness and sweetness, that I think it really compliments the classic potato salad ingredients.
I keep my seasoning pretty basic but my BIGGEST tip is to salt the potatoes during the boiling process. Potatoes are notorious salt absorbers when heated, but once they’re are cold they almost reject salt. So as the water is starting to warm up, season those potatoes! After they are done cooking, I’ll season with garlic powder and occasionally some paprika.
For an extra savory touch, my family recipe includes chopped bacon bits. This is optional but highly recommended (in my opinion 😉) A good alternative would be turkey bacon.
Last, serve cold and enjoy!
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Puerto Rican Potato Salad | Ensalada de Papa
Ingredients
- 3 medium yukon gold potatoes
- 3 small sized apples
- 3 large eggs
- 1/2 cup of chopped celery
- 2/3 cups of mayo
- 1 tablespoon of yellow mustard
- 2 teaspoons of garlic powder
- Chopped bacon (optional)
- Salt to taste
Instructions
- Peel and chopped yukon gold potatoes. Add to a pot of cold water and begin to a boil.
- Once boiling, reduce the heat and simmer the potatoes just until tender. Do not overcook.
- Remove potatoes from water and begin boiling eggs. Boil eggs for 8 to 10 minutes.
- In a large boil, add cool potatoes, eggs, chopped celery, mayo, mustard and chopped green apples. Adjust seasonings if needed with more salt, garlic powder and paprika.
- For a final touch, top with chopped bacon (optional) and cool before serving.
Jodi Martinez says
Just what I was searching for. Thank you for adding the apples, I hate when I see ppl say that puerto riacan potato salad doesn’t have apples. IT DOES‼️ My titi makes it just like this.