This Puerto Rican potato salad is creamy and loaded with potatoes, onions, boiled eggs, pickles, and more.
Known as the Puerto Rican Potato Salad Recipe, this easy potato salad recipe is perfect for a holiday side dish, BBQ side dish, or potluck recipe.
Ensalada de papa
These are the basic ingredients for making Puerto Rican potato salad (Ensalada de Papa Receta). Potatoes, mayonnaise, boiled eggs, yellow mustard, onions, celery, pickles, paprika.
Ensalada de Coditos, Southern Egg Salad, and Creamy Dill Pickle Pasta Salad are also great cold macaroni salad recipes to make for family and friends.
The best potatoes for potato salad
When making potato salad recipes, you can’t go wrong with red, gold, or russet potatoes. I always have red potatoes on hand for potato salad, so I often use them.
If you’re making potato salad skin, stick to red or gold. When making Russet potato salad, we recommend peeling the skin.
Variations of Puerto Rican potato salad
Here are some popular variations of ensalada de coditos. This recipe is called Potato and Egg Salad (Ensalada de huevo y papa).
Potato salad recipe without eggs (Ensalada de Papa con huevo) – Omit the eggs completely. There is no need to replace it with anything.
Potato Salad with Miracle Whip – Replace the mayonnaise with an equal amount of Miracle Whip. No other editing is required.
Potato Salad with Mustard – Dijon or horseradish mustard can be used instead of yellow mustard.
Of course, if you’re looking for a classic potato salad recipe, this southern potato salad recipe is for you.
what to put in potato salad
To amp up this cold potato salad (ensalada de papa fria), consider adding any of these ingredients to take this classic potato salad to the next level.
Recipe tips and notes
Boiling the potatoes in stock instead of water will enhance the flavor of the potatoes. Puerto Ricans serve potato salad, macaroni salad, and sancocho domincano year-round, but especially during the holidays. A simple potato salad gets better and better over time. Make it at least 4 hours in advance for best flavor. Homemade potato salad will soak up the mayonnaise dressing as it cools. You may need to add a little mayonnaise if you want a little more creaminess. Be sure to let the boiled potatoes cool before adding mayonnaise. Adding cold mayonnaise to hot potatoes may cause them to separate. Hi. Use your favorite flavor of mayonnaise. Duke’s mayonnaise is what I use for mayo-based salads.
FAQ
Check how firm the potatoes are after 16 minutes. If it’s too thick, continue cooking for another 2 minutes. It should be firm, not soft.
Leftover potato salad can be stored in the refrigerator for up to 4 days. It’s potato salad covered in mayonnaise, so if it’s left outside for more than a few hours, you’ll need to throw it away.
No, potato salad cannot be frozen. Mayonnaise and potatoes don’t freeze. This Puerto Rican recipe is best consumed within 4 days.
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This recipe was originally posted in December 2021 and updated with new text in February 2026. The recipe remains the same.
Ensalada de Papa (Puerto Rican potato salad)
This ensalada de papa recipe (Puerto Rican potato salad) is creamy, flavorful, and loaded with potatoes, onions, hard-boiled eggs, pickles, and more. This potato salad recipe is perfect for a holiday side dish, BBQ side dish, or potluck recipe.
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Quantity: 8 one person
calorie: 197kcal
Fee: 5 dollars
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Instructions
Bring a large pot of water to a boil. Gently add the eggs and reduce the heat slightly. Simmer for 11 minutes. Immediately transfer to an ice bath to cool completely.
Bring a large pot of salted water to a boil. Add the diced potatoes and cook until firm but not soft (about 16-18 minutes, depending on the size of the cubes). Do not overcook.
Drain the potatoes in a colander, transfer to a large bowl, cover with plastic wrap, and refrigerate for 1 hour.
Once cool, add the onion, celery, pickles, mayonnaise, mustard, 1 teaspoon pickle juice, and paprika and mix gently.
Add boiled eggs, salt, and pepper and mix gently. Cover and refrigerate for at least 1 hour. Taste and add 2 more teaspoons of pickle juice for an even stronger pickle flavor.
Precautions
Note 2 – Use equal amounts of relish depending on your preference.
Note 3 – Use mayonnaise that has the flavor of your choice and that has oil listed as the first ingredient. Some people list water as the first ingredient, but it doesn’t mix well.
Note 4 – Start with 1 teaspoon of pickle juice. Let the salad stand for an hour, then taste and add more if necessary.
nutrition
calorie: 197kcal | carbohydrates: 19g | protein: 4g | fat: 12g | Saturated fat: 2g | Polyunsaturated fats: 7g | Monounsaturated fats: 3g | Trans fat: 0.03g | cholesterol: 53mg | sodium: 188mg | potassium: 424mg | fiber: 2g | sugar: 3g | Vitamin A: 175IU | Vitamin C: 18mg | calcium: 30mg | iron: 1mg
