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.
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.