Ensalada de Papa (Puerto Rican Potato Salad)
Ensalada de papa (potato salad) is a must-have dish at every holiday, party and celebration in Puerto Rico. This delicious dish, also known as ensalada Rusa, is made with potatoes, carrots, boiled eggs and a creamy mayonnaise dressing.
Ingredients
Potato Salad
- 2 lbs Yukon gold potatoes peeled and diced into 1 inch cubes
- 1 tsp sal
- 2 carrots peeled and sliced
- 2 huevos chopped
- 1 red apple diced, optional
- 1/2 taza sweet corn opcional
- 1/2 taza green peas opcional
Dressing
- 1 taza mayonnaise
- 2 tbsp olive oil
- 1 tbsp vinegar
- 3 tbsp diced red onion
- 1 tsp Italian dressing mix
- salt and pepper to taste
- 1/2 tsp paprika para adornar
- 1 tbsp chives finely chopped, for garnish
Instructions
Prep and cook the ingredients
- Peel and cut the potatoes into 1 inch cubes. Peel and cut the carrots into slices.
- Put the potatoes, carrots and eggs in a large pot; cover with cold water and season with 1 teaspoon of salt. Bring to a boil. Remove the eggs after 12 minutes. Continue to cook potatoes and carrots until tender. Drain and transfer to a large bowl.
- Meanwhile, peel eggs, chop and set aside.
- Peel and dice apple, (if using). Set aside.
- Dice red onion. Set aside.
Dressing
- To a large mixing bowl add mayonnaise, oil, vinegar, red onion, Italian dressing mix and whisk to combine.
Make the potato salad
- Add the potatoes, carrots, eggs, apples, peas and corn (if using) to the mixing bowl and mix to combine.
- Sprinkle with paprika or chopped chives. Enjoy! ¡Buen provecho!
Video
Notes
I prefer Yukon gold potatoes because they hold up better than Russet potatoes. Also, I believe they remain tasty the next day whereas Russet potatoes sometimes develop a weird aftertaste the next day. Do you know that weird taste leftover potatoes sometimes have the next day? If you do, comment below. Let's talk about it!