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Ensaladang Patatas

A Filipino potato salad combining tender potatoes, diced carrots, boiled eggs, sweet pineapple, and raisins in a creamy mayonnaise dressing. Perfect as a side dish for celebrations and family gatherings.

35 minEasyServes 6280 cal/serving

FilipinoSaladStovetopVegetarianHalal-friendlyGluten-FreeNut-FreePork-FreeAlcohol-FreeLow-SodiumCorn-Free

Ingredients

  • 3 lbs Russet potatoes, cubed
  • 1 cup mayonnaise
  • 4 hard-boiled eggs, chopped
  • 1 cup carrots, finely diced
  • 1/2 cup canned pineapple tidbits, drained
  • 1/4 cup raisins
  • 1/4 cup red onion, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  1. 1

    Boil 3 lbs cubed Russet potatoes in a pot of salted water for 12 minutes until tender, then drain and cool completely.

  2. 2

    Whisk 1 cup mayonnaise, 1 tsp salt, and 1/2 tsp ground black pepper together in a large mixing bowl.

  3. 3

    Add cooled 3 lbs cubed Russet potatoes, 4 chopped hard-boiled eggs, 1 cup finely diced carrots, 1/2 cup drained canned pineapple tidbits, 1/4 cup raisins, and 1/4 cup minced red onion to the bowl.

  4. 4

    Fold gently until combined, then refrigerate for at least 1 hour before serving.

Questions

How long does Ensaladang Patatas keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensaladang Patatas?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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