The Puerto Rican potato salad recipe that Bad Bunny will serve you for dinner on a summer evening

While gazpacho and ice cream are notorious for summer gastronomy, potatoes are also the star of many salads and summer dishes. French However, we’re going to the Caribbean with this recipe because this Puerto Rican version (like our favorite reggaeton singer), delicious sweet touch with apple pieces.

Although there is no true canonical recipe, yes in Puerto Rico there are thousands of versions starting from the same common foundation. Baked potatoes and mayonnaise are two essential ingredients. almost always on a plate of hard-boiled eggs, roasted peppers, olives, and curiously apples. However, the salad can be varied according to the personal taste of each, by removing the products you do not like or changing the ratio.

Puerto Rican recipes consulted by experts directly to the palate overlap peel and chop the potatoes before cooking. This speeds up cooking and you don’t have to wait for it to cool before removing the skin (but they can be cooked to your liking).

Therefore, you need to wash the potatoes, peel them and chop them into pieces of a few centimeters. Next, gently wash the eggs and put both ingredients in a saucepan with water and bring to a boil on low power. After 10 minutes, remove the eggs and let them cool. next step Drain the potatoes when they are soft, but not too soft..

At this point, you need to peel the apples, remove the core and cut them into slices. Then cut them into small cubes. Cover with cold water mixed with vinegar and let sit for a few minutes. Cut the onion and pepper into small cubes, chop the roasted pepper, set aside strips for garnishing and cut the olives into slices.

We mix mayonnaise with mustard, all spices, 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.

Gently mix, test and correct the amount of ingredients or seasonings. Refrigerate for at least 30 minutes before serving and cover well if left on longer. The dish improves the taste after a few hourshowever, it may thicken and may need a little more mayonnaise.

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Photos | directly to the palate