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This is my Aunt Miriam’s potato salad recipe and it’s one of my all-time favorites! It’s loaded with eggs, fluffy potatoes, apples, and a creamy mayo dressing.
I love serving it with arroz con gandules and pernil.
My aunt Miriam, who was born in Puerto Rico, makes the best Puerto rican potato salad along with her famous coquito and flan. Every year during the holidays, she prepares this, and it never lasts long because everyone rushes to get a taste.
WHAT’S IN THIS POTATO SALAD?
See the recipe card below for ingredient quantities and complete instructions.
- Potatoes – I love using russet potatoes for potato salad but Yukon gold works too.
- Onions – You’ll need both scallions and red onion but if you’re not a fan of red onion, use white or yellow.
- Eggs – A must in potato salad! Adds great flavor and texture.
- Vinegar – Mustard is a great substitution if you don’t have vinegar on hand.
- Mayo – Use full-fat mayo for best results.
- Pimientos – Optional.
- Apples – I always use honey crisp apples for this recipe but any sweet apple will work.
HOW LONG SHOULD I BOIL THE POTATOES FOR?
I scrubbed, peeled, and diced the potatoes into 1 1/2-inch cubes, then covered them with cold water and cooked them for 13 minutes. Cook them until you can easily pierce them with a knife, but be careful not to overcook them; otherwise, you’ll end up with mashed potatoes instead of potato salad.
TOP TIPS
- Season this with lots of salt and black pepper otherwise, it will turn out super bland.
- Don’t overmix the potato salad otherwise, it will start turning into mashed potatoes and you don’t want that. You want the potatoes to hold their shape.
- Allow the potatoes and boiled eggs to cool for at least 20 minutes before mixing in the mayo. If the potatoes are hot, they will absorb too much mayo, resulting in a greasy and dry potato salad.
STORAGE
Store any leftovers in an airtight container and refrigerate for up to three days. If the potato salad becomes dry in the fridge, add more mayo and salt right before serving.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Puerto Rican Potato Salad
Ingredients
- 4 ½ lbs Russet potatoes , about 5 potatoes
- 4 eggs, hard-boiled
- 2 red apples, peeled and chopped into small cubes
- 2 cups mayo
- ¼ cup pimientos, finely diced
- 1 red onion, finely diced
- 2 scallions, finely sliced
- 1 teaspoon vinegar
- salt and pepper to taste
Instructions
- Scrub, peel, and dice the potatoes into 1 ½ inch cubes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil. Once it comes to a boil cook for 13 minutes or until fork-tender. Drain and let them cool for about 20 minutes.
- In a large bowl, combine the mayo, vinegar, and salt and pepper. Fold in the diced apples, onions, and pimientos. Once the potatoes and eggs have cooled, fold them in and season generously with salt and pepper. Serve and enjoy!
Notes
- Season this with lots of salt and black pepper otherwise, it will turn out super bland.
- Don’t overmix the potato salad otherwise, it will start turning into mashed potatoes and you don’t want that. You want the potatoes to hold their shape.
- Allow the potatoes and boiled eggs to cool for at least 20 minutes before mixing in the mayo. If the potatoes are hot, they will absorb too much mayo, resulting in a greasy and dry potato salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
