Puerto Ricanamerican Potato Salad Recipes

PUERTO RICAN POTATO SALAD

Steps:

• 1 Fill a large bowl with ice and water
• 2 In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches
• 3 Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes
• 4 Transfer the eggs with a slotted spoon to the ice water
• 5 Let the potatoes drain and cool in a colander while you make the dressing
• 6 In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined
• 7 Peel and cut the apples the same size as the potatoes and toss with the dressing
• 8 Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined
• 9 Taste, and season with more adobo, if needed
• 10 Transfer to a serving dish and garnish with the olives and roasted red pepper, if using
• 11 Cover and refrigerate until chilled, at least 4 hours, before serving
• 12 NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano and 1/4 teaspoon ground black pepper

AMERICAN POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

JULIA'S AMERICAN-STYLE POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

WALTER'S POTATO SALAD

Steps:

• Boil potatoes in salted water until tender. Drain.
• Add egg, bell pepper, onion and pimientos.
• Fold in mayo (do not overmix).
• Add pepper to taste.

ARGENTINEAN POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

PUERTO RICAN/AMERICAN POTATO SALAD

Steps:

• Boil the potatoes whole, leaving the peelings on. Boil the eggs. Remove the cooked potatoes and eggs from the stove and immediately flush with cold water to stop the cooking process. Drain and cover both the potatoes and eggs with ice cubes for quick cooling. Cooling takes about 15-20 minutes.
• Once cooled, peel the potatoes and cut into bite sized pieces and put into large mixing bowl. Salt and pepper to taste. Peel cooled eggs and rough chop before adding to mixing bowl with potatoes.
• Add relish, mustard and onion. Toss lightly. Fold in mayonnaise and salad dressing a little at a time until desired consistency is obtained. Salt and pepper to taste. Refrigerate about one hour before serving.