Puerto Rican Potato Salad with Apples: Healthy Recipe

This Puerto Rican potato salad recipe includes apples and hard-boiled eggs, creating a healthy, high protein side dish or snack. Also known as Ensalada Rusa or Ensalada De Papa, this creamy potato salad is a common side dish at many get-togethers in Puerto Rico. This delicious dish is healthier than other versions, as it is made creamy without the use of unhealthy store-bought mayonnaise!

Potato Salad with Apples…Sound Odd?

You may know of a popular salad style called “Waldorf Salad”, in which two key ingredients are grapes and mayonnaise. The grapes add a delicious sweetness, and the Waldorf style is commonly used to make recipes like chicken salad. Did you know apples can function in the same way, plus add a nice crunch? I started using apples in my chicken salad instead of grapes and enjoy this ingredient just as much, if not more than grapes! 

The flavor of sweet apples also pair very nicely with tender potatoes. Add in some hard-boiled eggs, and you have a perfect combination of sweet and savory flavors along with a complex layering of soft and crunchy textures. 

With Puerto Rico being a tropical region, and Apples growing best in cooler regions – how did this potato and apple recipe come to be? Puerto Rican grocers stock the shelves with many of the same foods available in the U.S., and since apples are a very shelf stable fruit to sell, this produce is readily available in Puerto Rico. 

​Why No Mayonnaise?

This recipe doesn’t require any unhealthy seed-oil based mayonnaise from the store. This potato salad uses a simple hack that is an alternative to mayonnaise by blending hard-boiled eggs with other ingredients to make a creamy mayo-style dressing. Using this method, you can use all healthy ingredients and avoid the – sometimes tedious – task of making mayonnaise at home. 

What Kind of Potatoes to Use?

I usually prefer Yukon Gold potatoes in my recipes, but in this recipe Russet potatoes work best as they absorb flavors very well. The have a perfect soft texture for potato salad – but make sure not to overcook them! They will become mushy and no longer ideal for potato salad. Red-skinned potatoes would also work well for this recipe. 

When to Serve this Salad?

As with any classic potato salad recipe, this potato salad is so versatile. This makes it a perfect side dish to many different meals. I personally love to have it alongside grilled meats like hamburgers or hot dogs. Since this salad includes eggs, it has a nice balance of protein, fat, and carbs. This means you could even enjoy it as the main course for lunch or a simple dinner! 

Optional Add-Ins

Some Puerto Rican potato salad recipes include sweet red bell pepper (not bitter green pepper) and cilantro. I have nothing against these ingredients, go ahead and add them if you want! I honestly didn’t have any on hand or I might have added them to this dish myself. 

What Kind of Vinegar to use?

In this recipe I use raw apple cider vinegar, but you can substitute this with white vinegar if you don’t have any on hand. 

What Kind of Apples to Use?

Since the sweet taste is what we are going for, tart apples like Granny Smith would not work as well as Gala, Pink Lady or other sweet apple varieties. 

How to Store this Potato Salad

You can store this potato salad in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this dish as it could impact the textures of the ingredients. It is best served fresh!

How to Make Puerto Rican Potato and Apple Salad

Step One

Hard boil raw eggs with your preferred method. Allow to cool in cold or ice water, then peel eggs. Set aside. 

Step Two

Peel potatoes and cut into 1 inch cubes, then add to a large pot.

Step Three

Cover potatoes with cold water, and bring to a boil. 

Step Four

Once boiling, reduce temperature to medium high, allowing potatoes to cook on a gentle boil for 10 minutes. After 10 minutes check frequently. They are done when a fork can be inserted into the center of the potato cube fairly easily.

Step Five

Once fully cooked, drain potatoes into a colander. Set aside to cool. 

Step Six

To a high-speed blender, add 3 hard boiled eggs, olive oil, mustard, vinegar, salt, black pepper, celery seed, paprika, garlic granules, garlic, oregano, and marjoram. Blend until creamy. 

Step Seven

Peel and dice apples into 1/2 inch pieces and place in a large bowl. 

Step Eight

Peel carrots, cut in half long-ways, and slice into thin half-circles. Add to large bowl. 

Step Nine

Chop remaining hard-boiled eggs into 1/2 inch pieces. Add to large bowl. 

Step Ten

Add diced onions and sliced green onions to large bowl (save some green onions for a garnish). 

Step Eleven

Add red peppers and cilantro, if using. 

Step Twelve

Ensure potatoes are cooled to room temperature, then add to large bowl. 

Step Thirteen

Add creamy mayonnaise dressing (the blended ingredients) to large bowl and toss all ingredients together. 

Step Fourteen

Garnish with more sliced green onions and paprika.

Step Fifteen

Chill for a couple of hours before serving.

Enjoy!

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My favorite bulk garlic granules (or learn how to make your own garlic powder in my youtube tutorial)

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Looking for more salad or side dish ideas?

Check out my Armenian Cucumber Salad or my Middle Eastern Quick Pickle recipes!