Ensalada De Papas Y Camotes Recipes

ENSALADA DE PAPA (PUERTO RICAN POTATO SALAD)

Steps:

• Add 2 quarts of water to a pot over medium heat.
• While the water is heating, peel the potatoes and cut in half. (If potatoes are small, you can leave them whole.)
• Add the potatoes to the pot. Season water with salt. Cook for 30 minutes or until potatoes are fork tender. (Note: Do not overcook the potatoes or they will not be able to be used for the potato salad. Instead, you will be stuck with having to make mashed potatoes. ????)
• In the last 10-15 minutes of cooking, gently add whole eggs to the pot to cook through. Don't worry if the shells crack. This may happen because the eggs are cold and now are being submerged in boiling water.
• Once potatoes are cooked, drain and allow potatoes to cool for a few minutes.
• Cut the potatoes into large chunks. Set aside in a bowl.
• Chop all your vegetables.
• Peel eggs and chop them into large chunks or to your liking.**If you don't like eggs, you can exclude them from the salad completely.
• Add the mayonnaise to the bowl and mix well with potatoes, veggies and eggs.
• Season with salt and pepper to taste and mix well.*Potato salad is now done.
• Place in a serving bowl or casserole.
• Garnish the potato salad with a sprinkle of paprika and sliced or chopped red pimientos.
• Place salad in the refrigerator for at least 30 minutes to cool.
• Serve chilled.

POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)

Steps:

• Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
• While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
• When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
• Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.

ENSALADA DE CAMOTES, MANZANAS Y ESPINACAS

Steps:

• Calienta el aderezo en una sartén grande a fuego medio. Agrega los camotes y la cebolla; cocínalos, revolviéndolos de vez en cuando, por 10 min. o hasta que estén blandos.
• Agrega la fruta; cocínala 3 min., revolviéndola con frecuencia.
• Mezcla estos ingredientes con la espinaca en un ensaladera grande. Sirve la ensalada inmediatamente.

ENSALADA DE PAPAS Y CAMOTES

Steps:

• Haz hervir 1-1/2 cuartillo (6 tazas) de agua en una olla grande. Agrega las papas nuevas; cuécelas durante 3 min. Añade las batatas; cocínalas durante 10 min. o hasta que todas estén blandas. Escúrrelas y ponlas en un tazón grande. Déjalas enfriar.
• Mezcla la mayonesa, la mostaza, la miel y la pimienta roja. Añade esto junto con los ingredientes restantes a las papas; revuelve ligeramente para mezclar todo.
• Refrigera la ensalada durante 1 hora.