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
- 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.
- 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.
- Chop the potatoes and eggs. Peel the skins off the potatoes before dicing into bite sized pieces. Peel the eggs and chop as well.
- 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.