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  • The base number of servings for this recipe is 8
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    Wilo Benet’s Potato Salad (Ensalada de Papa)

    Smooth potatoes are mixed with crisp apples and fresh celery for a sweet and savory side.

     

     

    Wilo Benet is chef and owner of Pikayo in Puerto Rico.


    Ingredients
    3
    pounds
    Idaho potatoes, peeled
    2
    red apples, peeled, cored and diced
    2
    stalks
    celery, fronds removed, peeled and diced
    1
    small onion, cut to a fine dice
    2
    cups
    mayonnaise
    1
    cup
    shelled green peas
    1/4
    teaspoon
    freshly ground white pepper
    4
    hard-boiled eggs, shelled and coarsely chopped
    *
    kosher salt
    Directions
    Place whole potatoes in pot and add enough water to cover. Place over high heat and bring to a boil.
    Add 1/4 cup of salt.
    Cook until fork-tender for 1 hour. Drain potatoes and set aside to cool.
    Cut potatoes to a medium dice and place in a bowl with apples, celery, onion and peas.
    Season with 1/2 teaspoon of salt and white pepper.
    Fold in mayonnaise until well incorporated with other ingredients. Fold in hard-boiled eggs.
    Set aside in refrigerator to chill for about 40 minutes before serving.
    Reprinted With Permission From Reprinted with permission from Puerto Rico True Flavors © 2010 by Wilo Benet, Read Street Publishing

    The base number of servings for this recipe is 8
    OK

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