Latin Potato Salad / Ensalada De Papa Recipe

Peel and cut potatoes

Peel the potatoes and cut into 3/4-inch (about 2 cm) cubes so they hold shape in the salad. Keep pieces uniform for even cooking.

Cook potatoes

Place potato cubes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt. Bring to a gentle boil over high heat, then reduce to medium and simmer until potatoes are tender when pierced with a fork, about 10–12 minutes. Do not overcook; they should be tender but not falling apart.

Cook carrots

While potatoes cook, peel and dice the carrot to small dice (about 1/4-inch). Add the diced carrot to the pot with potatoes for the final 4–5 minutes of cooking so they become tender but retain some bite. Alternatively, steam the carrots separately until tender-crisp, about 6–7 minutes.

Drain and cool

Drain potatoes and carrots in a colander and spread on a tray or return to pot off heat to release steam for 2–3 minutes. Gently toss with 1 tablespoon olive oil to keep pieces from sticking and to add sheen. Let cool to warm or room temperature (about 20–30 minutes) before combining with dressing so mayonnaise doesn’t break.

Prep remaining vegetables

While potatoes cool, finely dice the red bell pepper and red onion. If you prefer milder onion flavor, soak the diced onion in cold water for 5–10 minutes and drain. Thaw and drain the frozen peas if not already thawed. Slice the green olives and chop the cilantro.

Whisk dressing

In a medium bowl whisk together mayonnaise, sour cream (or yogurt), lime juice, yellow mustard, ground cumin, granulated sugar, remaining 3/4 teaspoon salt, and black pepper until smooth and emulsified. Taste and adjust seasoning — dressing should be bright with a hint of tang and mild spice.

Combine salad components

Place cooled potatoes and carrots in a large mixing bowl. Add the diced red bell pepper, drained peas, sliced green olives, chopped cilantro, and the diced (and drained, if soaked) red onion. Pour the dressing over the vegetables and gently fold with a spatula or large spoon until all pieces are evenly coated. Be gentle to avoid breaking the potatoes.

Adjust seasoning

Taste the salad and adjust salt, pepper, or lime juice as needed. If the salad seems dry, add up to 1–2 tablespoons more mayonnaise or yogurt. If you like a brighter flavor, add an extra teaspoon of lime juice.

Chill

Cover the salad and chill in the refrigerator for at least 1 hour to let flavors meld. The salad keeps well for up to 3 days refrigerated in an airtight container.

Garnish and serve

Before serving, gently toss again. Arrange sliced or chopped hard-boiled eggs on top if using and sprinkle with smoked or sweet paprika. Serve chilled or at cool room temperature as a side dish.