Puerto Rican Potato Salad
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.
Servings: 8
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
Calories: 646kcal | Carbohydrates: 55g | Protein: 9g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 402mg | Potassium: 1194mg | Fiber: 5g | Sugar: 8g | Vitamin A: 372IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 3mg