Ingredients
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salted waterfor boiling
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2 pounds peeled potatoeschopped into 2 inch chunks
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1 tablespoon white vinegar
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6 hard boiled eggschopped
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3 small applespeeled, cored and chopped into half inch chunks
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2 tablespoons red onionsfinely chopped
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½ green bell pepperchopped
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1 celery stalksfinely chopped
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½ cup mayonnaise
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1 1/2 tablespoons (24 grams) Dijon Mustardor yellow mustard
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Salt and pepperto taste
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paprikato garnish
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cilantrochopped, to garnish
Directions
How to Make Potato Salad:
- Put the potatoes and raw eggs in a large stockpot.
- Once the water has come to a boil, reduce the heat to medium-low. Simmer for 12-15 minutes.
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Drain the potatoes in a colander and set inside to drain and cool at room temperature while you prepare the potato salad dressing.
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Toss the apple pieces in the apple cider vinegar and let them sit for 5 minutes in a bowl. This step will prevent the apples from oxidizing too much.
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Put the red onion, bell pepper, cilantro, roasted red pepper, sofrito, and the olives in another, larger mixing bowl.
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Stir the mayo, dijon mustard, adobo, grated garlic, paprika, oregano, and black pepper into the veggie mixture until smooth using a large spoon or a rubber spatula.
- Peel, then chop the hard-boiled eggs once they’ve cooled slightly.
- Add the eggs and potatoes to the bowl with the dressing. It’s okay if the potatoes are still warm.
- Stir the potatoes and eggs into the dressing mixture ensuring they are evenly coated. Add more mayonnaise as desired.
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Cover the mixing bowl with plastic wrap or foil and refrigerate until it has chilled completely, for 8 hours or overnight is best.
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When you’re ready to serve, stir the salad to mix up the mayo dressing. If you find your potatoes have soaked up too much of the mayo, add another cup of mayo on top and stir it in. Taste the salad and add more adobo or pepper as required.
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Garnish with paprika and cilantro. Serve the potato salad well-chilled.
