Puerto Rican Potato Salad Recipes

PUERTO RICAN POTATO SALAD

Steps:

• 1 Fill a large bowl with ice and water
• 2 In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches
• 3 Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes
• 4 Transfer the eggs with a slotted spoon to the ice water
• 5 Let the potatoes drain and cool in a colander while you make the dressing
• 6 In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined
• 7 Peel and cut the apples the same size as the potatoes and toss with the dressing
• 8 Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined
• 9 Taste, and season with more adobo, if needed
• 10 Transfer to a serving dish and garnish with the olives and roasted red pepper, if using
• 11 Cover and refrigerate until chilled, at least 4 hours, before serving
• 12 NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano and 1/4 teaspoon ground black pepper

PUERTO RICAN POTATO SALAD

Steps:

• 1. Boil Potatoes to al dente about 15 minutes drain boil eggs until hard boiled about 12 minutes put in fridge
• 2. Dice onion,red pepper and apple
• 3. mix all the ingredients together in a large bowl put in the fridge for an hr or more to chill...Tip making this the day before saves time and gives the ingredients time to merry together