Puerto Rican Potato Salad
The one recipe that is popular in potlucks, parties, and even the holidays is this Puerto Rican Potato Salad.
Servings: 8
Calories: 324kcal
Ingredients
- 2 pounds potatoes
- 8 cups water
- 2 tablespoons salt (for the water)
- 4 eggs
- ¼ red onion
- ¼ red bell pepper
- ¼ green bell pepper
- ½ cup cubbed ham
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup mayonnaise
- 2 tablespoons vinegar
Instructions
- Rinse and peel the potatoes. Cut the potatoes into small cubes about ½ inch thick. Add the potatoes to a big pot with 4 cups of water and 2 tablespoons of salt over high heat (the water should be slightly salty). Cook for 25 minutes. Once cooked, drain and let them cool.
- While the potatoes cook, add the eggs to a small pot over high heat with enough water to cover them. Cook for 12 minutes. Once cooked, run the eggs under cold water and peel. Cut the eggs into small pieces.
- Cut the onion and peppers into small cubes. Add the potatoes, chopped vegetables, eggs, ham, mayonnaise, vinegar, salt, and pepper to a big bowl.
- Mix until everything is well combined. Serve right away or cover and refrigerate. Buen provecho!
Notes
- Potatoes- You can use your favorite type of potato. I used russet potatoes.
- Vegetables- The vegetables added are the most common ones used in a Puerto Rican potato salad. Some people like to add an apple to this, and even raisins. You can also add them if you like, and add or take away vegetables.
Nutrition
Calories: 324kcal | Carbohydrates: 22g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 2207mg | Potassium: 558mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1544IU | Vitamin C: 31mg | Calcium: 35mg | Iron: 1mg
