Puerto Rican Potato Salad

Name: Puerto Rican Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 3 lbs Yukon Gold potatoes, peeled, cubed; 4 large eggs, chopped; 1 Gala apple, peeled, diced; 1/4 cup diced pimientos, drained; 1/4 cup red onion, finely diced; 3/4 cup mayonnaise; 2 tsp yellow mustard; 1 tsp salt; 1/2 tsp black pepper

A creamy and slightly sweet potato salad prepared with tender potatoes, hard-boiled eggs, crisp apple, and diced pimientos. It is a traditional staple for family gatherings and holiday feasts across Puerto Rico.

40 minEasyServes 6280 cal/serving

Puerto RicanSideStovetopVegetarianHalal-friendlyGluten-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

3 lbs Yukon Gold potatoes, peeled, cubed
4 large eggs, chopped
1 Gala apple, peeled, diced
1/4 cup diced pimientos, drained
1/4 cup red onion, finely diced
3/4 cup mayonnaise
2 tsp yellow mustard
1 tsp salt
1/2 tsp black pepper

Instructions

1

Place 3 lbs peeled, cubed Yukon Gold potatoes in a pot, cover with cold salted water, and boil for 12 to 15 minutes until fork-tender.
2

Drain 3 lbs peeled, cubed Yukon Gold potatoes completely and allow them to cool to room temperature.
3

In a small bowl, whisk together 3/4 cup mayonnaise, 2 tsp yellow mustard, 1 tsp salt, and 1/2 tsp black pepper.
4

In a large bowl, combine cooled 3 lbs peeled, cubed Yukon Gold potatoes, 4 chopped large eggs, 1 peeled, diced Gala apple, 1/4 cup drained diced pimientos, and 1/4 cup finely diced red onion.
5

Fold the dressing into the potato mixture until evenly coated, then cover and chill for 1 hour before serving.

Questions

How long does Puerto Rican Potato Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Puerto Rican Potato Salad?

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.

Serve it with

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