Ensalada de Papa (Puerto Rican Potato Salad) (Edit recipe)

Ensalada de papa (potato salad) is a must-have dish at every holiday, party and celebration in Puerto Rico. No matter the occasion, Puerto Rican potato salad will be on the menu. This delicious dish, also known as ensalada Rusa, is made with potatoes, carrots, boiled eggs and a creamy mayonnaise dressing.
20 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:39 g
Carbohydrates:42 g
Protein:7 g
Cholesterol:88 g
Sodium:469 mg
Fiber:6 g
Sugars:7 g
Calculated per serving.

Serves: 6

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Potato Salad



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the ingredients

  1. Put the potatoes, carrots and eggs in a large pot; cover with cold water and season with 1 teaspoon of salt. Bring to a boil. Remove the eggs after 12 minutes. Continue to cook potatoes and carrots until tender. Drain and transfer to a large bowl.
  2. Meanwhile, peel eggs, chop and set aside.
  3. Peel and dice apple. Set aside.
  4. Dice red onion. Set aside.


  1. To a large mixing bowl add mayonnaise, oil, vinegar, red onion, Italian dressing mix (Italian Seasoning) and whisk to combine.

Make the potato salad

  1. Add the potatoes, carrots, eggs, apples, peas and corn (if using) to the mixing bowl and mix to combine.


I prefer Yukon gold potatoes because they hold up better than Russet potatoes. Also, I believe they remain tasty the next day whereas Russet potatoes sometimes develop a weird aftertaste the next day. Do you know that weird taste leftover potatoes sometimes have the next day? If you do, comment below. Let’s talk about it!

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