Puerto Rican/American Potato Salad - Kraft Recipes Top
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Puerto Rican/American Potato Salad

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  • 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.

Special Equipment Needed


I married into a Puerto Rican family and after attending numerous family functions realized that Puerto Rican style potato salad is characterized by a large quantity of eggs, and a minimum amount of other ingredients (potatoes, green olives and mayonnaise). It is also made fresh and served at room temperature. While very tasty, I felt that the addition of a few extra ingredients in small amounts gave the potato salad a little extra punch. My family and friends seem to really enjoy it. My youngest daughter likes to sprinkle a few bacon bits on top.

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