This Puerto Rican potato salad shines with bright lime and crisp veggies, avoiding mayo for a creamy, vibrant bite. Start with 2 pounds Yukon gold potatoes cut into even chunks, boiled until just tender, then cooled. Toss with lime juice, 1/4 cup sweet pickle relish, 2 hard-boiled eggs, chopped red onion, celery, olives, and a seasoned mayo-free dressing you’ll savor. Stir in a touch of yellow mustard, oregano, and pepper. Want the full steps and tips? Stay with me.
Ingredients and Quantity
To make Puerto Rican potato salad, gather these ingredients and quantities: 2 pounds of Yukon gold potatoes (about 4 medium), 1 cup mayonnaise, 1/4 cup sweet pickle relish, 2 large hard-boiled eggs, 1 teaspoon yellow mustard, 1 tablespoon white vinegar, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of paprika for garnish.
| Ingredient | Quantity |
|---|---|
| Yukon gold potatoes | 2 lb |
| Mayonnaise | 1 cup |
| Sweet pickle relish | 1/4 cup |
| Hard-boiled eggs | 2 |
Potato varieties shape texture; salad dressings define balance. You measure carefully, you taste boldly, you claim your freedom in flavor with every bite.
Preparations
Once the potatoes are peeled and cut into even bite-sized chunks, simmer them in salted water until just tender, about 10 minutes, then drain and let them cool to room temperature so they’ll hold their shape in the dressing. Preparations begin with careful mise en place: rinse, pat dry, and trim any jagged edges so each piece nests neatly. You’ll whisk mayonnaise with a touch of lime juice, salt, pepper, and a whisper of oregano to build a bright base. Toss in cooled potatoes gently to avoid breaking them, then fold in chopped red onion, celery for crunch, and olives for briny depth. Focus on preparation techniques that preserve texture, and seek flavor enhancements that unite tart, creamy, and savory notes.
Kitchen tools or Kitchenware Required
As you prep the potatoes, the right tools keep the rhythm tight: a sharp chef’s knife for even chunks, a clean cutting board with a slight groove, and a paring knife for trimming jagged edges. You’ll reach for a potato peeler to gently shed skins, a sturdy mixing bowl for combining components, and a measuring spoon set for precise seasonings. Keep a timer nearby to track boil and rest. The right gear feels like a partner in flavor, not a hindrance. Visualize your workspace: two columns, four rows, as a little kitchen map that guides your hands.
| Tool | Purpose |
|---|---|
| potato peeler | peel skins cleanly |
| mixing bowl | hold and blend ingredients |
How to Cook
- Boil the potatoes until just tender enough to pierce with a fork: about 12 to 15 minutes for bite-sized chunks, or 18 to 22 minutes for larger wedges.
- Drain and cool the potatoes briefly to stop the cooking process.
- Toss the hot potatoes with a splash of lime juice and a pinch of salt to enhance flavor.
- Fold in chopped onions, celery, and a light mayonnaise base to create a creamy texture.
- Add diced peppers and sliced olives to introduce vibrant color and a bit of bite.
- Finish by mixing in fresh cilantro, pepper, and a dash of vinegar for a bright, balanced taste.
These steps guide the dish toward a flavorful, simple combination.
How to Serve
To serve Puerto Rican potato salad, keep it bright and versatile: present it as a standalone side or alongside grilled mains. You plate confidently, adding a final drizzle of olive oil and a pinch of paprika for warmth. Serve chilled or at room temperature to fit your occasion and guest timing. For serving suggestions, place the bowl in the center with a small ladle, then offer small forks so guests self-serve without crowding. Pair it with grilled pork, chicken, or fish, letting citrus notes echo through the table. Presentation ideas include a rustic wooden board, a fan of cilantro sprigs, and lemon wedges for bright aroma. Memory-friendly portions guarantee guests leave satisfied and smiling.
Tips
A few savvy tweaks elevate Puerto Rican potato salad from good to memorable: choose starchy potatoes like russets for creaminess or a mix with waxy varieties for structure, and boil until they’re just tender, not mushy.
- Preparation techniques: Peel or not, then cut uniform chunks, so seasonings reach every bite.
- Flavor enhancement: while boiling, toss in a bay leaf for subtle aroma, then drain with care.
- Mixing method: fold warm potatoes with dressing to bind without breaking.
- Rest time: let 15 minutes marry flavors before serving, never rushed.
This approach keeps the texture intact and flavors bold, honoring your freedom to savor every precise, confident bite.
Food Value and Benefit
Potato salad is a nutritious side dish that provides a balanced source of energy and essential nutrients. Made with starchy Russet potatoes, it offers creamy texture and structure, making it both satisfying and wholesome.
Potato salad offers balanced energy and a satisfying, creamy texture.
Food Value (per 1-cup serving):
- Approximately 30–35 grams of carbohydrates from complex carbs
- Good amount of dietary fiber for digestive health
- Contains vitamins and minerals from added vegetables and dressing
Benefits of Eating This Potato Salad:
- Sustains energy and focus for 3–4 hours due to complex carbohydrates
- Supports steady digestion thanks to fiber content
- Provides essential micronutrients such as vitamin C, potassium, and folate
- Healthy source of fats when prepared with olive oil and yogurt, helping to manage cholesterol levels
- Offers a balanced, satisfying dish that complements a variety of meals
Key Vitamins and Minerals:
- Vitamin C (supports immune function and skin health)
- Potassium (helps regulate blood pressure and muscle function)
- Folate (important for cell growth and metabolism)
Health Considerations:
- Monitor sodium levels to maintain heart health
- Be aware of dairy sensitivity if yogurt is included in the dressing
This recipe focuses on mindful portioning and balanced ingredients to enhance both flavor and nutritional benefits.
Frequently Asked Questions
Can I Substitute Mayonnaise With Yogurt in This Recipe?
Seizing the moment, yes, you can substitute mayo with yogurt; swap 1:1 and adjust salt. Substituting ingredients yields a lighter creaminess. Yogurt benefits include tang and moisture—embrace freedom, measure precisely, and savor bold, savory storytelling.
How Long Can Leftovers Be Safely Stored in the Fridge?
Leftover storage lasts about 3–4 days in the fridge for most foods, you’ll want tight containers and prompt chilling. Food safety matters, so keep temps at or below 40°F and reheat to steaming hot before enjoying.
Which Potato Type Yields the Best Texture for This Salad?
Yukon Golds win for texture, your best bet, but Red Potatoes work fine if you crave sturdier bites. You’ll feel the difference—creaminess versus firmer chew—so go with Yukon Golds for supreme, summery salad harmony.
Can I Make This Ahead and Refrigerate Before Serving?
Yes, you can make ahead: cool completely, then refrigerate. For best texture, add mayonnaise and peppers just before serving. Make ahead storage tips: cap tightly, label date, use within 24–48 hours, and taste for seasoning.
Is There a Vegan Version of This Puerto Rican Potato Salad?
Yes, you can, and you’ll savor vegan alternatives like plant based options: swap mayo for olive oil and vegan mayo, use lime, peppers, onions, and cilantro. You measure 1 cup potatoes, 1/2 cup veggies, 2 tsp vinegar. Freedom tastes bold.
