ENSALADA DE PAPA (PUERTO RICAN POTATO SALAD)
This Ensalada de Papa (Puerto Rican Potato Salad) is creamy and all kinds of delicious! Made with boiled potatoes, red onions, red peppers, boiled eggs, mayonnaise, vinegar, salt and pepper. A yummy, no fuss potato salad. The perfect side to any meal!
Provided by Mexican Appetizers and More
Categories Barbecue Dinner Side Dish
Number Of Ingredients 9
Steps:
- Add 2 quarts of water to a pot over medium heat.
- While the water is heating, peel the potatoes and cut in half. (If potatoes are small, you can leave them whole.)
- Add the potatoes to the pot. Season water with salt. Cook for 30 minutes or until potatoes are fork tender. (Note: Do not overcook the potatoes or they will not be able to be used for the potato salad. Instead, you will be stuck with having to make mashed potatoes. ????)
- In the last 10-15 minutes of cooking, gently add whole eggs to the pot to cook through. Don't worry if the shells crack. This may happen because the eggs are cold and now are being submerged in boiling water.
- Once potatoes are cooked, drain and allow potatoes to cool for a few minutes.
- Cut the potatoes into large chunks. Set aside in a bowl.
- Chop all your vegetables.
- Peel eggs and chop them into large chunks or to your liking.**If you don't like eggs, you can exclude them from the salad completely.
- Add the mayonnaise to the bowl and mix well with potatoes, veggies and eggs.
- Season with salt and pepper to taste and mix well.*Potato salad is now done.
- Place in a serving bowl or casserole.
- Garnish the potato salad with a sprinkle of paprika and sliced or chopped red pimientos.
- Place salad in the refrigerator for at least 30 minutes to cool.
- Serve chilled.
Nutrition Facts : ServingSize 6 g, Calories 246 kcal, Carbohydrate 30 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, TransFat 0.03 g, Cholesterol 115 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g
VEGAN MEXICAN POTATO SALAD
Steps:
- First, cube the potatoes into 1-inch cubes, add them to a large pot, and cover with water. Bring to a low boil and add a generous pinch of salt. Reduce the heat to simmer for 10-12 minutes, or until tender when pierced with a fork.
- Drain the potatoes, then transfer them to a baking sheet in a single layer and toss with vinegar and another pinch of salt. Let the potatoes stop steaming, then transfer them to your fridge to cool more.
- Chop the celery, red and green onions, and jalapeños. Add them all to a large mixing bowl. Mix the vegan mayo, crema, pickled jalapeño juice, and minced chipotle peppers together in a small bowl.
- Transfer the cooled potatoes to the bowl of vegetables and combine. Add in the sauce and stir to coat the salad evenly. Taste and season with salt and pepper to your preferences. Cover and chill the salad for ~30-60 minutes before serving. Happy eating!
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Carbohydrate 24.3 g, Protein 3 g, Fat 13.7 g, SaturatedFat 1.4 g, Sodium 198.2 mg, Fiber 3.5 g, Sugar 2.4 g, UnsaturatedFat 0.2 g
LA MEJOR ENSALADA CREMOSA DE PAPAS
Esta ensalada cremosa de papas, será el mejor platillo para apapachar y consentir a toda tu familia y amigos a la hora de la cena.
Provided by My Food and Family
Categories Recetas para fiestas y vacaciones
Time 3h30m
Yield 9 porciones de 3/4 taza cada una
Number Of Ingredients 7
Steps:
- Cocina las papas en agua hirviendo en una cacerola durante 15 min. o hasta que se ablanden; escúrrelas.
- Colócalas en un tazón grande. Agrega el aderezo; revuelve las papas para recubrirlas bien.
- Agrega los huevos, el apio, las cebollitas y el eneldo; revuélvelos un poco. Incorpora la mayonesa. Refrigera la ensalada varias horas o hasta que esté bien fría.
Nutrition Facts : Calories 200, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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