Some people prefer to eat one dish per meal. I was also used to this simple lifestyle. But I have to change my lifestyle to adjust to my in-laws. They love to have a table full of a variety of ingredients for dinner. Obviously, it’s quite hectic to cook so many things in a short time. But somehow, I managed to prepare many dishes in a simpler way.
Barbecue lovers usually demand a healthy nutritious salad with a dripping spicy hot steak. In the meanwhile, others demand a fruit salad. I adopted a special salad recipe of German cuisines. You will surely fall in love with this healthy protein-rich Puerto Rican Potato Salad.
You can make this salad creamy by adding mayo in the chunks of boiled potatoes and eggs. Enjoy this salad freely as a side dish with Barbecue, gravies, soups, and toasts. If you are on diet, you can also eat it freely as it’s a whole nutritious diet of one meal.
Puerto Rican Potato salad has carbs, proteins, and fats due to the presence of potatoes, eggs, and mayo. You can add other vegetables, fruits, and nuts of your choice to this salad. Use the leftover salad in making toasts for your breakfast and kids’ lunch. So, just save your time to cook many dishes creatively in a limited time.
Have a look at the wonderful easiest recipe of Puerto Rican Potato Salad:
Ingredients
- 10-12 medium size potatoes
- 8 tablespoon mayonnaise
- ½ tablespoon yellow mustard puree
- 6 eggs
- ½ teaspoon Yellow Bellpepper
- ½ cup peas
- 1 cup chopped onion
- ¾ cup fresh cilantro
- 2 teaspoon roasted pimentos
- 1 teaspoon diced celery
- 2 tablespoon olive oil
- 2 fresh large size apples
- 2 tablespoon black pepper
- Salt and white pepper according to taste
Preparation of Puerto Rican Potato Salad
Step 01
Boil eggs and potatoes separately for 10 and 20 minutes respectively to make them tender.
Step 02
After boiling eggs, cool them under running cold water. Peel the eggs and cut all eggs into small pieces with a knife.
Step 03
Heat boiled potatoes in a pan to remove moistness.
Step 04
Place boiled eggs and potatoes in a pan and mash them properly to make a puree.
Step 05
Cut washed bell peppers, chives, cilantro, red peppers, celery stalk, pimentos, and olives into small chunks.
Step 06
You can roast the bell pepper in olive oil to tender them. But roasting is optional and depends upon you.
Step 07
Take onions and chop them to fill a cup that is enough for your zesty Puerto Rican potato salad.
Step 08
In the end, take, wash, and cut fresh apples into small cube sized pieces. To give a smooth presentable texture to your salad, make sure to cut pieces of all fruits and vegetables in equal sizes.
Step 09
Pour all the ingredients into a mashed mixture of eggs and potatoes. Add mayo and mustard to mix all ingredients thoroughly.
Step 10
Sprinkle salt, white pepper, and black pepper depending upon your flavor. Topping the salad with 2 tablespoon olive oil will make it more nutritious.
Puerto Rican Potato Salad
Storing this yummy mayo potato apple salad in the fridge for 2 hours will increase the actual flavoring. Serve and enjoy the mouth-watering Puerto Rican Potato Salad with your family!
Keywords: Puerto Rican Potato Salad Recipe
Cuisine: Puerto Rican
Cuisine type: Side dish
Servings: 4 person
Preparation time: 10 Minutes
Cooking time: 40 Minutes
Total time: 50 minutes
Puerto Rican Potato Salad
Ingredients
- 10-12 medium size potatoes
- 8 tablespoon mayonnaise
- ½ tablespoon yellow mustard puree
- 6 eggs
- ½ teaspoon Yellow Bellpepper
- ½ cup peas
- 1 cup chopped onion
- ¾ cup fresh cilantro
- 2 teaspoon roasted pimentos
- 1 teaspoon diced celery
- 2 tablespoon olive oil
- 2 fresh large size apples
- 2 tablespoon black pepper
- Salt and white pepper according to taste
Instructions
- Boil eggs and potatoes separately for 10 and 20 minutes respectively to make them tender.
- After boiling eggs, cool them under running cold water. Peel the eggs and cut all eggs into small pieces with a knife.
- Heat boiled potatoes in a pan to remove moistness.
- Place boiled eggs and potatoes in a pan and mash them properly to make a puree.
- Cut washed bell peppers, chives, cilantro, red peppers, celery stalk, pimentos, and olives into small chunks.
- You can roast the bell pepper in olive oil to tender them. But roasting is optional and depends upon you.
- Take onions and chop them to fill a cup that is enough for your zesty Puerto Rican potato salad.
- In the end, take, wash, and cut fresh apples into small cube sized pieces. To give a smooth presentable texture to your salad, make sure to cut pieces of all fruits and vegetables in equal sizes.
- Pour all the ingredients into a mashed mixture of eggs and potatoes. Add mayo and mustard to mix all ingredients thoroughly.
- Sprinkle salt, white pepper, and black pepper depending upon your flavor. Topping the salad with 2 tablespoon olive oil will make it more nutritious.
