Although in terms of summer gastronomy, gazpacho and ice cream take all the fame, the potato also stars in many salads and summer dishes. They range from the Russian salad to the jacket, going through all kinds of international variants, such as the German or the French However, with this recipe we go to the Caribbean because it is the Puerto Rican version (like our favorite reggaeton singer), which incorporates a tasty sweet touch with its apple pieces.
Although there is no true canonical recipe as such, in Puerto Rico there are a thousand versions that start, yes, from the same common base. Cooked potato and mayonnaise are the two essential ingredients in a dish that almost always incorporates a hard-boiled egg, roasted pepper, olives and, curiously, apple. But the salad can be modified to the personal taste of each one, omitting those products that you do not like, or changing the proportion.
The Puerto Rican recipes consulted by the experts of straight to the palate coincide in peel and chop the potatoes before cooking. This speeds up cooking and avoids having to wait for them to cool before removing the skin (although they can be cooked to your liking).
Therefore, you have to wash the potatoes, peel them and chop them into pieces of a couple of centimeters. Then, gently wash the eggs and put both ingredients to cook in a pot with water, letting it boil at low power. Remove the eggs after 10 minutes and let cool. The next step is drain the potatoes when they are tender but not too soft.
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At this point, you have to peel the apples, core them and cut them into slices Then cut them into small cubes. Cover with cold water mixed with vinegar and set aside for a few minutes. Cut the onion and the pepper into small cubes, chop the roasted pepper, reserving some strips to decorate and cut the olives into slices.
We combine the mayonnaise with the mustard, all the spices and the salt and pepper to taste. We taste and adjust the ingredients according to our taste. Peel the eggs and chop or chop to taste. Mix everything in a salad bowl adding the drained potatoes and apples.
Stir gently, test and correct the amount of ingredients or seasoning. Refrigerate at least 30 minutes before serving and cover well if left longer. The dish improves in flavor after a few hoursbut it can thicken and need a little more mayonnaise.
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