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This Puerto Rican Potato Salad is creamy and loaded with potatoes, onions, hard boiled eggs, pickles and more.
As known as a Puerto Rican Potato Salad Recipe, this easy recipe for potato salad makes the perfect holiday side dish, barbecue side dish or potluck recipe!
Ensalada de Papa Ingredients
These are the basic ingredients to make Puerto Rican Potato Salad (Ensalada de Papa Receta); potatoes, mayonnaise, hard boiled eggs, yellow mustard, onion, celery, pickles, and paprika.
Our Ensalada de Coditos, Southern Egg Salad, and Creamy Dill Pickle Pasta Salad are other great cold macaroni salad recipes to make for family and friends.

Best Potatoes For Potato Salad
You can’t go wrong with red, gold or russet potatoes when making potato salad recipes. We tend to use red potatoes for potato salad as we usually have them on hand.
To make skin on potato salad we’d stick with the red or gold. When making russet potato salad, we recommend removing the skin.

Puerto Rican Potato Salad Variations
Here are a few popular variations of Ensalada de Coditos – this recipe, as written is potato and egg salad (ensalada de huevo y papa):
Potato Salad Recipe With No Eggs (Ensalada de Papa con huevo)- Omit the eggs altogether. You don’t need to replace them with anything.
Potato Salad with Miracle Whip – Replace the mayonnaise with equal parts Miracle Whip. No other edits are needed.
Potato Salad With Mustard – Instead of yellow mustard you can use Dijon Mustard or Horseradish Mustard.
Of course if you’re looking for a classic potato salad recipe, this Southern Potato Salad Recipe is a keeper.

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
- Boil the potatoes in stock instead of water to amp up the flavor of the potatoes.
- Puerto Ricans serve potato salad, macaroni salad and Sancocho Domincano year round, especially during the holidays!
- This simple potato salad gets better with age. Try and make it at least four hours in advance for the best flavor.
- Homemade potato salad does suck up the mayo dressing as it cools. You may need to add a bit of extra mayo if you find you need a bit more creaminess.
- Make sure to let the cooked potatoes cool before adding the mayonnaise. If you add cold mayonnaise to hot potatoes it can separate. Yuck.
- Use mayonnaise that you enjoy the flavor of. Duke’s mayonnaise is what I use for our mayo based salads.
Frequently Asked Questions
Check the potatoes after 16 minutes to see how firm they are. If they’re too tough, continue to boil for another two minutes. They should be firm, not soft.
Leftover potato salad keeps for up to 4 days in the refrigerator. As it’s a potato salad with mayo, you’ll need to toss it if it stays outside for more than a few hours.
No. You can’t freeze potato salad. Neither mayonnaise or potatoes freeze well. This Puerto Rican recipe is best when consumed within 4 days.
Serving Ideas
This recipe was originally posted in Dec. 2021, but was updated in Feb. 2026 with new text. The recipe has stayed the same.

Ensalada de Papa (Puerto Rican Potato Salad)
This Ensalada de Papa Recipe (Puerto Rican Potato Salad) is creamy, packed with flavor and loaded with potatoes, onions, hard boiled eggs, pickles and more. This recipe for potato salad makes the perfect holiday side dish, barbecue side dish or potluck recipe!
Servings: 8 servings
Calories: 197kcal
Cost: $5
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Ingredients
- 2 Hard Boiled Eggs, Shelled and Chopped
- 1½ Lbs. Potatoes, cut into ½" cubes (*Note 1)
- ¾ Cup Diced Onion (Red or White)
- 1 stalk Celery, Thinly Sliced
- ½ Cup Diced Sweet Pickles (*Note 2)
- ½ Cup Mayonnaise (*Note 3)
- 1 Tbsp Yellow Mustard
- 1-3 tsp Pickle Juice (*Note 4)
- ⅛ tsp Paprika
- Salt and Black Pepper, To Taste
Instructions
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Bring a large saucepan of water to a boil. Gently add the eggs and reduce the heat slightly. Simmer for 11 minutes. Transfer immediately to an ice bath and cool completely.
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Bring a large pot of salted water to a boil. Add the cubed potatoes and cook to they're firm, not soft (approx. 16-18 minutes, depending on how large the cubes are). Do not over cook.
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Drain the potatoes in a colander, transfer to a large bowl, cover with plastic wrap and chill for an hour in the refrigerator.
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Once chilled, gently fold in the onions, celery, pickles, mayonnaise, mustard, 1 tsp of pickle juice, and paprika.
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Gently fold in the hard boiled egg, salt, and pepper. Cover and refrigerate for a minimum of one hour. Taste and add up to 2 more teaspoons of pickle juice for a stronger pickle flavor.
Notes
Note 2 – Use equal parts relish, if you prefer.
Note 3 – Use mayonnaise you enjoy the flavor of and one that lists oil as the first ingredient. Some list water as the first ingredient and it won’t mix well.
Note 4 – Start with 1 teaspoon of pickle juice. After the salad sits for an hour, taste and add more if needed.
Nutrition
Calories: 197kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 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
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Darcey Olson
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