Name: Puerto Rican Potato Salad

Ingredients:

• 4 large russet potatoes (2 to 2 1/2 pounds total), peeled and cut into 3/4-inch cubes
• 3 large eggs
• 1/2 cup mayonnaise
• 1/2 medium green bell pepper (about 2 1/2 ounces), stem, rib and seeds removed and diced
• 1/4 large red onion (about 2 1/2 ounces), diced
• 1/4 cup chopped fresh cilantro leaves and tender stems
• 1/4 cup sliced Spanish pimiento stuffed olives, plus whole olives for optional garnish
• 1/4 cup chopped roasted red peppers, plus more for optional garnish
• 1 tablespoon apple cider vinegar
• 2 teaspoons adobo seasoning blend with pepper or sazón seasoning blend, plus more to taste (see NOTE)
• 2 firm, tart apples, such as Honeycrisp (about 1 pound total)

Instructions:

• Fill a large bowl with ice and water.
• In a large pot, add the potatoes and eggs with enough water to cover them by at least 2 inches.
• Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes.
• Transfer the eggs with a slotted spoon to the ice water.
• Let the potatoes drain and cool in a colander while you make the dressing.
• In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined.
• Peel and cut the apples the same size as the potatoes and toss with the dressing.
• Peel and chop the eggs and add them and the potatoes. (you want them to still be warm but not hot) to the dressing and stir until evenly combined.
• Taste, and season with more adobo, if needed.
• Transfer to a serving dish and garnish with the olives and roasted red pepper, if using.
• Cover and refrigerate until chilled, at least 4 hours, before serving.

Comments: NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon ground black pepper

Source: The Washington Post, 21 July 2021

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