Puerto Rican Potato Salad Recipe
The Puerto Rican Potato Salad Recipe is creamy, tangy and full of flavor. It is a classic side dish for family meals and gatherings.
Ingredients
- 2 pounds potatoes peeled and diced
- 3 hard-boiled eggs chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup diced pickles or sweet relish
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1 teaspoon mustard
- Salt and black pepper to taste
- Paprika or parsley for garnish
Instructions
Boil the potatoes
- Place diced potatoes in a medium pot. Cover with water, add salt and boil until tender but firm.
Drain and cool
- Drain the boiled potatoes in a strainer. Let them cool completely to avoid melting the creamy dressing.
Prepare the dressing
- In a large mixing bowl, combine mayonnaise, sour cream, mustard, salt and pepper. Stir until smooth and creamy.
Chop eggs and vegetables
- Dice hard-boiled eggs, red bell pepper, onion and pickles. Keep sizes uniform for even mixing and texture.
Mix potatoes with dressing
- Add cooled potatoes to the bowl with the dressing. Stir gently to coat all potatoes evenly without breaking them.
Add eggs and vegetables
- Fold in chopped eggs, pickles, onion and red bell pepper. Mix carefully to maintain creaminess and chunky texture.
Chill the salad
- Cover the bowl and refrigerate for at least one hour. Chilling allows flavors to combine and enhances taste.
Garnish and serve
- Before serving, sprinkle paprika or fresh parsley on top for color. Serve cold and enjoy this creamy, flavorful salad.
Notes
- Use firm potatoes to avoid mushy salad
- Chill before serving for best flavor
- Fold ingredients gently to maintain texture
- Adjust mayonnaise for creaminess to taste
- Add extra pickles or mustard for tang