PUERTO RICAN POTATO SALAD
No two Puerto Rican potato salads are the same. The recipe varies from family to family, but the standout ingredient in many versions is cubed apples.
Provided by Adapted from Marta Rivera Diaz's blog, senseandedibilitycom
Yield 8
Number Of Ingredients 11
Steps:
- 1 Fill a large bowl with ice and water
- 2 In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches
- 3 Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes
- 4 Transfer the eggs with a slotted spoon to the ice water
- 5 Let the potatoes drain and cool in a colander while you make the dressing
- 6 In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined
- 7 Peel and cut the apples the same size as the potatoes and toss with the dressing
- 8 Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined
- 9 Taste, and season with more adobo, if needed
- 10 Transfer to a serving dish and garnish with the olives and roasted red pepper, if using
- 11 Cover and refrigerate until chilled, at least 4 hours, before serving
- 12 NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano and 1/4 teaspoon ground black pepper
Nutrition Facts : Calories 151 calories, Fat 8 g, Carbohydrate 18 g, Cholesterol 26 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 234 mg, Sugar 4 g
WALTER'S POTATO SALAD
Make and share this Walter's Potato Salad recipe from Food.com.
Provided by Michelle Figueroa
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water until tender. Drain.
- Add egg, bell pepper, onion and pimientos.
- Fold in mayo (do not overmix).
- Add pepper to taste.
Nutrition Facts : Calories 334.5, Fat 15.1, SaturatedFat 3.1, Cholesterol 219.1, Sodium 293.9, Carbohydrate 40.7, Fiber 4.7, Sugar 5.4, Protein 10.6
PUERTO RICAN POTATO SALAD
The amounts are general I don't really measure Sorry
Provided by Melissa Hulse
Categories Potato Salads
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Boil Potatoes to al dente about 15 minutes drain boil eggs until hard boiled about 12 minutes put in fridge
- 2. Dice onion,red pepper and apple
- 3. mix all the ingredients together in a large bowl put in the fridge for an hr or more to chill...Tip making this the day before saves time and gives the ingredients time to merry together
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