I still remember the first time I tasted Puerto Rican potato salad ensalada de papa. I didn’t expect apples in a potato salad, but that sweet crunch changed everything for me.

It was creamy, zesty, and packed with flavor. I’ve made it for cookouts, holidays, and lazy Sundays, and it never disappoints. It’s not just a side dish. It’s a comfort food with Caribbean soul.

I want to show you how I make this classic Puerto Rican salad with my own twist. If you love creamy textures, savory bites, and a little unexpected sweetness, this recipe will win you over too.

Table of Contents

What makes Puerto Rican Potato Salad different?

What makes Puerto Rican potato salad stand out is the perfect balance of savory and sweet. I don’t just toss in potatoes and mayo and call it a day.

I use apples for a crisp sweetness, olives for a briny bite, and sofrito for that rich, herby depth you can’t fake. It’s not bland or boring—it’s bold,

colorful, and full of texture. Every bite tells a little story of the island’s flavor. This isn’t just a side dish—it’s a celebration on a plate.

When Do Puerto Ricans Serve This Potato Salad?

I usually see this potato salad at every big Puerto Rican gathering. It’s a must during the holidays especially Christmas and Thanksgiving right next to pernil and arroz con gandules. I’ve also served it at summer cookouts, birthday parties, and even simple Sunday dinners.

It’s one of those dishes that always shows up when family gets together. Cold, creamy, and full of flavor it’s perfect for feeding a crowd and holding its own on any table.

How To Make Potato Salad Recipe Puerto Rican

🕒 Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Chilling Time: 8 hours (for optimal flavor)

Total Time: 8 hours 30 minutes

Course: Side Dish

Cuisine: Puerto Rican

Difficulty: Easy

Yield: Serves 10

🛠️ Equipment Needed

Large stockpot (6-quart)
Colander
Mixing bowls (medium and large)
Cutting board and knife
Rubber spatula or large spoon
Plastic wrap or foil for covering

🧂 Ingredients

2½ lbs (1.1 kg) russet potatoes, peeled and cut into ½-inch slices
3 large eggs (optional)
1 Honeycrisp apple (or Gala/Granny Smith), cored and sliced into ¼-inch pieces
1 tbsp apple cider vinegar (or lemon/lime/white vinegar)
½ cup red onion, diced
½ cup sweet bell pepper (yellow, red, or orange), diced
¼ cup cilantro or parsley, chopped
¼ cup roasted red pepper, chopped
¼ cup sofrito (optional)
8 manzanilla olives, pitted and sliced
2½ cups mayonnaise
1½ tbsp Dijon mustard (or yellow mustard)
2 tsp adobo seasoning (or seasoned salt), plus more to taste
1 tsp garlic powder
¾ tsp paprika
¾ tsp dried oregano
½ tsp black pepper

Optional Garnishes:

Sliced roasted red peppers
Additional olives
Chopped cilantro or parsley

👩‍🍳 Instructions

Step: 1. Boil Potatoes and Eggs

Place the sliced potatoes and eggs in a large stockpot.
Fill the pot with cold water, ensuring the water covers the contents by at least 5 inches.
Bring to a gentle boil over medium-high heat.
Once boiling, reduce heat to medium-low and simmer for 12–15 minutes, or until potatoes are tender.
Drain the potatoes and eggs in a colander and allow them to cool at room temperature.

Step: 2. Prepare the Dressing

In a medium bowl, toss the apple slices with apple cider vinegar and let sit for 5 minutes to prevent browning.
In a large mixing bowl, combine red onion, bell pepper, cilantro, roasted red pepper, sofrito, and olives.
Add mayonnaise, Dijon mustard, adobo seasoning, garlic powder, paprika, oregano, and black pepper to the vegetable mixture.
Stir until the dressing is smooth and well combined.

Step: 3. Assemble the Salad

Peel the cooled eggs and chop them into pieces.
Add the chopped eggs and cooled potatoes to the bowl with the dressing.
Gently fold the ingredients together using a rubber spatula, ensuring the potatoes are evenly coated.
If the mixture appears dry, add more mayonnaise to achieve the desired creaminess.

Step: 4. Chill and Serve

Cover the bowl with plastic wrap or foil and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld.
Before serving, stir the salad to redistribute the dressing.
Garnish with sliced roasted red peppers, additional olives, or chopped herbs as desired.

🥗 Nutrition Facts (Per Serving)

Based on a 2/3 cup serving size:

Calories: 151
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 18g
Fiber: 3g
Sugar: 4g
Protein: 2g
Sodium: 234mg
Cholesterol: 26mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

🍽️ Serving Suggestions

This Puerto Rican potato salad pairs wonderfully with:

Pernil (Roast Pork Shoulder): The rich flavors complement the creamy salad.
Arroz con Gandules (Rice with Pigeon Peas): A classic combination at Puerto Rican gatherings.
Chuletas Fritas (Pan-Fried Pork Chops): The salad adds a refreshing contrast.
Grilled Chicken or BBQ Dishes: Its tangy sweetness balances smoky meats.

💡 Tips and Variations

Potato Choices: While russet potatoes are traditional, Yukon Gold or red potatoes can be used for a creamier texture.
Apple Varieties: Honeycrisp, Gala, or Granny Smith apples add a sweet crunch; choose based on your sweetness preference.
Herb Substitutions: If cilantro isn’t to your taste, parsley offers a milder flavor.
Add-ins: For added texture, consider incorporating diced celery or shredded carrots.
Spice Level: Adjust the amount of paprika or add a pinch of cayenne for a spicier kick.

🌿 Health Benefits

Potatoes: A good source of vitamin C, potassium, and dietary fiber.
Apples: Rich in antioxidants and fiber, promoting heart health.
Eggs: Provide high-quality protein and essential nutrients like vitamin D and choline.
Olives: Contain healthy monounsaturated fats and antioxidants.

Note: While nutritious, this salad is best enjoyed in moderation due to its mayonnaise content.

What do I need to make Puerto Rican Potato Salad?

To make Puerto Rican potato salad, I keep it simple but flavorful. I start with starchy potatoes—russet works best for me. Then I add hard-boiled eggs, crunchy apples, olives, and a mix of colorful veggies like bell peppers and red onion.

The magic really happens in the dressing: mayo, mustard, adobo, and a little sofrito if I have it on hand. It’s creamy, tangy, and bold. I don’t need fancy tools—just a big pot, a mixing bowl, and a spatula to bring it all together.

What are the best potatoes to use for Puerto Rican Potato Salad?

I’ve tried a few types of potatoes, but I always come back to russet potatoes for this salad. They’re starchy and soft, which helps them soak up all that creamy dressing.

If I want the potatoes to hold their shape a little more, I go with Yukon Gold—they’re a bit firmer and add a buttery taste.

Red potatoes work too, but I usually skip them because they don’t soak up the flavors as well. For me, russets give the best texture and that classic, comforting feel every time.

Can I leave out the eggs?

Yes, you can definitely leave out the eggs. I’ve made this potato salad with and without them, and it still turns out delicious. The eggs add a bit of richness and protein, but if you don’t like them or just don’t have any, skip them.

The flavors from the mayo, mustard, olives, and apples still shine through. Sometimes I leave them out when I’m making it for someone with an egg allergy, and no one even notices.

How To Store

When I have leftovers, I scoop the salad into an airtight container and keep it in the fridge. It stays fresh for up to 3 days. I always make sure it’s covered well so it doesn’t dry out or pick up any fridge smells.

I don’t freeze it mayonnaise doesn’t handle the cold well, and the texture turns weird once it thaws. If the salad looks a little dry the next day, I just stir in a spoonful of mayo to freshen it up.

📝 Notes

Make-Ahead: Preparing the salad a day in advance enhances its flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended, as the texture may become unappealing upon thawing.

🎉 Conclusion

This Puerto Rican potato salad always brings back good memories for me. It’s creamy, bold, and just sweet enough to surprise anyone who takes a bite.

I love how the apples and olives balance each other out, and the sofrito takes it to the next level. Whether I serve it with pernil or grilled chicken, it always steals the show.

If you’ve never tried ensalada de papa like this before, now’s your chance. It’s easy, flavorful, and worth every step. Trust me—once you make it, you’ll want to bring it to every family cookout.

Let me know how it turns out for you. I’d love to hear your take or any twist you add to it.