Cuban Potato Salad
Brighten up your next gathering with the vibrant and flavorful Cuban Potato Salad, a tropical twist on a classic dish! Creamy russet potatoes meet the zesty tang of lime juice and Dijon mustard, while crunchy red bell peppers, sharp red onions, and briny green olives add layers of texture and bold flavor. Hard-boiled eggs lend richness, and a touch of fresh parsley ties everything together with a touch of freshness. This easy-to-make potato salad comes together in just 45 minutes and is chilled to perfection for a refreshing side that pairs beautifully with grilled meats, seafood, or roasted vegetables. Whether you're hosting a summer barbecue or elevating your weeknight dinners, this Cuban-inspired delight is sure to be a crowd favorite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 Hard-boiled eggs
- 0.5 medium Red onion
- 1 small Red bell pepper
- 0.5 cup Green olives (sliced)
- 0.75 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Lime juice
- 1 teaspoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Peel the russet potatoes and cut them into bite-sized cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until they are fork-tender. Do not overcook to prevent them from becoming mushy.
While the potatoes are cooking, chop the hard-boiled eggs into small pieces. Finely dice the red onion, red bell pepper, and parsley. Set these ingredients aside.
Once the potatoes are cooked, drain them and let them cool slightly for 10 minutes.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lime juice, white vinegar, salt, and black pepper. Mix until smooth and creamy.
Add the cooked potatoes, chopped hard-boiled eggs, red onion, red bell pepper, green olives, and parsley into the bowl with the dressing. Gently toss until everything is evenly coated in the dressing.
Taste the potato salad and adjust the seasoning with additional salt, pepper, or lime juice if needed.
Cover the potato salad with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir and garnish with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 5381 mg | 234% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 21.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 384 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 7402 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
