Creamy Puerto Rican Potato Salad (Ensalada de Papa)

This creamy potato salad is loaded with hard-boiled eggs, crisp apples, and briny pimiento-stuffed olives. A tangy mayonnaise dressing with a gentle kick from adobo and pimientos ties it all together.

It’s the side dish everyone asks for at summer cookouts and holiday feasts, and it only gets better after a night in the fridge.

What Makes This Potato Salad So Good

The dressing here is extra creamy but not heavy, thanks to the bright apple cider vinegar and the slight crunch from celery and red onion. The apples and green olives add little sweet and salty pops that keep each bite interesting.

I love how well it stands up next to boldly-flavored mains like pernil or carne guisada. It’s one of those dishes that feels both festive and completely unfussy, which is exactly what a cookout side should be.

Ingredients

• 3 lbs yellow potatoes: Yukon Golds hold their shape and soak up the dressing nicely.
• 4 large eggs: hard-boiled until just set so the yolks stay bright.
• 1 cup mayonnaise: use a full-fat version for the richest texture.
• 2 tbsp apple cider vinegar: adds the sharp tang that cuts through the richness.
• 1 garlic clove, minced: just enough savory depth.
• 1 tsp adobo seasoning: the Puerto Rican pantry staple, or make a quick swap (see FAQ).
• 1/2 tsp salt: and 1/4 tsp black pepper: adjust to taste after mixing.
• 2 tbsp chopped jarred pimientos: the mild red peppers that echo the olives and give the salad a pretty color.
• 1/2 cup pimiento-stuffed green olives, roughly chopped: keep some in halves for bigger briny bursts.
• 1/2 cup diced red bell pepper: for a fresh, sweet crunch.
• 1/2 cup diced red onion: a little sharpness that mellows as it sits.
• 1/2 cup diced celery: that classic crisp bite.
• 1 small Granny Smith apple, diced: the slightly tart apple plays off the creamy dressing.

Variations / Substitutions

• Lighten it up: Replace half the mayo with plain Greek yogurt. The salad will still be creamy but a touch tangier.
• Skip the apple: Use diced jicama instead for a crisper, less sweet crunch.
• Add more savory depth: Stir a spoonful of sofrito into the dressing.
• No celery: Green peas are a common swap and add a little sweetness and starch.

For another classic Puerto Rican side, try my Ensalada de Coditos (macaroni salad).

How to Make Puerto Rican Potato Salad

Step 1: Boil the Potatoes and Eggs

Put the 3 lbs whole yellow potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt, bring to a boil, then cook for 12 to 15 minutes, until a fork slides into the largest potato easily.

The skins will start to split and the flesh will look fluffy around the outside. Drain them and let them cool just enough to handle. While the potatoes cook, place the 4 eggs in a small saucepan, cover with water, bring to a simmer, and cook for 10 minutes. Move them to an ice bath right away to stop the cooking and keep the yolks from turning green.

Step 2: Whisk the Dressing

In a large mixing bowl, combine 1 cup mayonnaise, 2 tbsp apple cider vinegar, the minced garlic, 1 tsp adobo seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until the mixture is smooth and evenly tinted pale orange from the adobo. Stir in the 2 tbsp chopped pimientos.

The dressing will taste a bit salty and tangy on its own. That is fine because the potatoes and vegetables will soak up plenty of it. Taste it and add a pinch more adobo if you like a little extra heat.

Step 3: Chop the Mix-Ins

Once the potatoes are cool enough to handle, peel off the skins (they should slip off easily) and cut the potatoes into rough 1/2-inch cubes. Peel and dice the hard-boiled eggs. Dice the celery, red bell pepper, red onion, and the small apple. Roughly chop the olives so some pieces stay chunky.

It helps to keep the apple pieces a bit smaller so they do not overpower a forkful. The goal is to have a mix of textures where nearly every bite gets a little crunch, a little brine, and a little creaminess.

Step 4: Combine and Serve the Salad

Add the potatoes, eggs, and all the chopped ingredients to the bowl with the dressing. Use a large spatula to gently fold everything together, scraping the bottom of the bowl, until every cube is coated. Taste and add more salt or pepper if needed.

Transfer the salad to a shallow serving bowl and scatter a few extra sliced olives and pimiento strips on top for color. Cover and refrigerate for at least 1 hour, though overnight makes an even creamier finish. Serve it chilled, straight from the fridge, or let it sit at room temperature for about 15 minutes first.

A Few Notes Before You Start

• Peel the potatoes while they are still warm. The skins lift off with almost no effort.
• Cool the hard-boiled eggs in ice water. That stops the cooking and keeps the yolks sunny yellow, not gray.
• Let the salad rest in the fridge for at least an hour. The potatoes soak up the dressing and the flavors settle in.
• If the salad feels a little dry the next day, stir in an extra spoonful of mayo to bring back that glossy creaminess.

Scaling up for a potluck? Here is how the core ingredients adjust by potato weight.

The other vegetables and seasonings scale roughly in proportion, though a little extra chopped olive and bell pepper never hurts.

Keeping the Salad Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. The dressing absorbs as it sits, so give the salad a gentle stir before serving. If it looks dry, fold in a small dollop of mayonnaise.

Frequently Asked Questions

Can I make this potato salad the day before?

Yes, and it is even better after an overnight rest. The dressing fully soaks into the potatoes and the texture turns extra creamy.

Is there a substitute for adobo seasoning?

A mix of equal parts garlic powder, dried oregano, and salt with a pinch of black pepper gives a similar savory note. Start with 1 teaspoon of this blend in place of the adobo.

What potatoes work best?

Waxy yellow potatoes like Yukon Gold keep their shape and soak up flavor well. Red potatoes are a good alternative, but avoid starchy russets because they turn mushy.

Puerto Rican Potato Salad Recipe

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 275

Ingredients Method Notes

Ingredients

  

• 3 lbs yellow potatoes
• 4 large eggs
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 tsp adobo seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped jarred pimientos
• 1/2 cup pimiento-stuffed green olives, roughly chopped
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1 small Granny Smith apple, diced

Method

 

1. Boil the potatoes in salted water for 12 to 15 minutes until fork-tender. Drain and let cool slightly. Meanwhile, hard-boil the eggs for 10 minutes, then cool in ice water.
2. In a large bowl, whisk together the mayonnaise, vinegar, garlic, adobo, salt, and pepper. Stir in the pimientos.
3. Peel and dice the potatoes into 1/2-inch cubes. Dice the eggs, celery, bell pepper, onion, and apple. Roughly chop the olives.
4. Gently fold all the chopped ingredients into the dressing. Transfer to a serving bowl, top with extra olives and pimientos, cover, and refrigerate at least 1 hour. Serve chilled.

Notes

Chill for at least 1 hour before serving so the flavors meld. The salad can be made a day ahead; stir gently and add a little extra mayo if it seems dry.