Jump to Recipe·Leave a Review

This Ensalada de Papa that combines all of the classic elements of a potato salad with zesty Puerto Rican flavors. Perfect for sharing at potlucks or serving alongside your favorite BBQ protein! Comes together in about 30 minutes and makes 4 servings.

A bowl of ensalada de papa.

Listen, I’m not knocking your basic potato salad but this Puerto Rican style Ensalada de Papa definitely takes things up a notch in the flavor department.

It’s a quick and easy recipe that keeps things pretty traditional, with the addition of a little island flavor and flair!

Eggs and potatoes are boiled, diced and then gently folded into a bright and tangy salad dressing seasoned with sazon and a hint of lime juice.

It’s just enough to give this Puerto Rican style potato salad lots of flavor, without taking away from all the elements we love in a classic potato salad.

And if you’re looking to round out the meal with another popular Puerto Rican recipe, pair your salad with more BBQ style dishes like this Mexican style chicken salad or grilled chicken skewers.

A bowl of ensalada de papa.

Grocery List

Here’s a quick look your list:

Bowls of mayo, mustard, onion, and more.

How to Make This Potato Salad

Hard boiled egg pro tip: Toss the eggs into a bowl of ice cold water directly out of the boiling water to make peeling easier!

A pot of boiling eggs and potatoes.
Bring some salted water to a boil in a medium sized pot. Gently add the potatoes and eggs. Boil the eggs for 10 minutes and the potatoes for 20-25, or until fork tender. Transfer the potatoes to a cutting board to cool.
A bowl with mayo, mustard, peppers, and more.
Let the potatoes and eggs cool while you prep the base of the salad. Toss the herbs, onion, pepper, lime juice, mayo, mustard, and sazon into a medium to large sized salad bowl. Mix everything together and add salt and pepper to tatse.
Chopped potatoes and eggs on a cutting board.
Peel the skins and shells off the potatoes and eggs. Dice everything into bite sized pieces.
A bowl of ensalada de papa.
Fold the potatoes and eggs in with the dressing. Once everything is evenly incorporated, season with salt and pepper to taste before folding again, being gentle to not break the eggs and potatoes up too much. Garnish with additional minced chives.

Optional add in: If you’d like to you can also mix in some cooked and diced bacon or ham.

What to Serve With This Salad

Ensalada de papa is a complete meal, perfect for serving all by itself. It also makes a fabulous side dish, or filing sandwiched in between your favorite bread (I recommend this fluffy pan de agua).

Here are some recipes I like to serve with it:

30 Minute Chuletas Fritas (Puerto Rican Pork Chops)

10 Minute Ensalada Verde

Fluffiest Pan de Agua (Water Bread)

Grilled Puerto Rican Pinchos de Pollo (Chicken Skewers)

3 Tips for A Crowd Pleasing Salad, Every Time

  1. Taste as you go! When you’re prepping your dressing, take a minute to taste it and see if it needs any additional salt or pepper. Do the same thing after combining everything together. Tasting as you go is a crucial yet simple step that will take your salad to the next level!
  2. Play with your ratios. This tip plays off of the first tip, but it’s important to check in with yourself when cooking, especially with salads. Do you think the dish could benefit from more sazon? Mustard? Or even some more mayo? Trust your gut and your taste buds, and don’t be afraid to add more of what you feel is missing.
  3. Don’t skip the garnish. If you’re using cilantro in your salad, reserve some of the minced herbs to use as a garnish. Do the same thing with any bacon or ham you’re adding in. This helps people to identify what kinds of flavors to expect, but it also adds to the overall presentation to an otherwise neutral looking dish.
A bowl of ensalada de papa.

Related Recipes

Love this ensalada de papa? Take a minute to check out some more of my favorite hearty salads:

Crispy Plantain Salad (Tostones Salad)

15-Minute Moroccan-Spiced Chickpea Salad

Patatas Bravas (Spicy Spanish Potatoes)

Buen provecho,

Salima written in cursive
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of ensalada de papa.

Puerto Rican-Style Potato Salad (Ensalada de Papa)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Main Dish, Side Dish, Snack, Appetizer
  • Method: Boiled
  • Cuisine: Puerto Rican, American
  • Diet: Vegetarian
Print Recipe
Save Recipe

Description

This Ensalada de Papa that combines all of the classic elements of a potato salad with zesty Puerto Rican flavors. Perfect for sharing at potlucks or serving alongside your favorite BBQ protein! Comes together in around 30 minutes and makes 4 servings.

Ingredients

Units Scale
  • 4–5 yukon gold potatoes
  • 4 eggs
  • 1/4 cup of chives and/or cilantro, minced
  • 1 small yellow onion, minced finely
  • 1/3 cup red pepper, diced (bell pepper or canned peppers work)
  • 1 tbsp lime juice
  • 1/2 cup mayonnaise
  • 1 tbsp mustard
  • 1 tsp sazon
  • salt and pepper to taste

Instructions

  1. Boil the potatoes & eggs. Fill a medium sized pot 3/4 of the way with water and add a few pinches of salt. Bring to a boil before adding the potatoes and eggs. Boil the eggs for 10 minutes and the potatoes for 20-25, or until fork tender. 
  2. Prep the salad dressing. While the potatoes and eggs cook/cool, add the herbs, onion, pepper, lime juice, mayo, mustard, and sazon to a large bowl. Whisk to combine.
  3. Chop the potatoes and eggs. Peel the skins off the potatoes before dicing into bite sized pieces. Peel the eggs and chop as well.
  4. Combine everything. Add the chopped potatoes and eggs into the bowl with the dressing. Season with salt and pepper to taste and fold everything together to evenly incorporate, being gentle to not break the eggs and potatoes. Enjoy!

Notes

Storage: This salad will last for 5 days when stored in the fridge in an air tight container.

Enjoy this recipe?

If you tried this recipe, please consider leaving a review in the comment section. I love hearing feedback and your review helps to keep Salima’s Kitchen going!