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. The apples are peeled and cut the same size as the potatoes, so it's a sweet, crunchy surprise whenever you bite into one. This version, adapted from food blogger Marta Rivera Diaz, is packed with flavor and includes cilantro, pimiento-stuffed olives and roasted red peppers. It is seasoned with a dry adobo or sazón, the all-purpose seasoning blends popular among people with ties to the region, but you can make an approximation with spices already in your pantry (see NOTE).
Leftovers can be refrigerated for up to 3 days.
The dressing can be made and refrigerated up to 2 days in advance.
Adapted from Marta Rivera Diaz's blog, senseandedibility.com.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 8-12 (about 8 cups)
Directions
Time Icon Active: 45 mins| Total: 4 hours 45 minsStep 1
Fill a large bowl with ice and water.
Step 2
In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches. 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. Transfer the eggs with a slotted spoon to the ice water. Let the potatoes drain and cool in a colander while you make the dressing.
Step 3
In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined.
Step 4
Peel and cut the apples the same size as the potatoes and toss with the dressing. 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. Taste, and season with more adobo, if needed.
Step 5
Transfer to a serving dish and garnish with the olives and roasted red pepper, if using. Cover and refrigerate until chilled, at least 4 hours, before serving.
Step 6
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
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (2/3 cup), based on 12
Calories
151
Fat
8 g
Saturated Fat
1 g
Carbohydrates
18 g
Sodium
234 mg
Cholesterol
26 mg
Protein
2 g
Fiber
3 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from Marta Rivera Diaz's blog, senseandedibility.com.
Tested by Aaron Hutcherson and Ann Maloney.
Published July 13, 2021
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnoKqys8DOZqmim5GjerG705qrqGWjlrmisI4%3D