10 Flavorful Puerto Rican Potato Salad Recipes Under 250 Calories

Puerto Rican Potato Salad Recipes

Potato salad doesn’t have to be a guilty pleasure, especially when it can pack a punch with flavors and stay under 250 calories! Here are 10 Puerto Rican-inspired potato salad recipes that bring a unique twist to this classic side dish. They’re perfect for picnics, barbecues, or just a simple weeknight dinner. Get ready to refresh your menu with these tasty options!

Classic Puerto Rican Potato Salad: Potatoes, Mayonnaise, Hard-Boiled Eggs.

A bowl of classic Puerto Rican potato salad made with diced potatoes, mayonnaise, and hard-boiled eggs garnished with cilantro and red bell peppers.

This Classic Puerto Rican Potato Salad is a delightful mix of creamy and savory flavors. With tender potatoes, rich mayonnaise, and hard-boiled eggs, it’s a simple yet satisfying dish perfect for any gathering or family meal.

Lightly seasoned and colorful, this salad brings a refreshing touch to your table. It’s not just easy to whip up but also keeps well, making it a great choice for potlucks or picnics.

Ingredients

  • 4 large potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 2 hard-boiled eggs, chopped
  • 1/4 cup diced red bell pepper
  • 1/4 cup sweet peas
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Boil the Potatoes: In a large pot, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Ingredients: In a large bowl, combine the cooled potatoes, mayonnaise, chopped hard-boiled eggs, red bell pepper, and sweet peas. Mix gently to avoid mashing the potatoes.
  3. Season: Drizzle olive oil, and season with salt and pepper. Stir in chopped cilantro for a fresh touch.
  4. Chill: Cover and refrigerate for at least an hour before serving to let the flavors meld.
  5. Serve: Enjoy this salad as a Puerto Rican side dish, perfect for any occasion!

Tropical Potato Salad: Potatoes, Mayonnaise, Diced Pineapple.

Tropical potato salad with potatoes, pineapple, and mayonnaise in a colorful bowl.

This Tropical Potato Salad is a refreshing twist on the classic dish, combining creamy potatoes with sweet chunks of pineapple. The creaminess of the mayonnaise perfectly complements the tropical sweetness, creating a delightful balance of flavors. It’s an easy recipe that can be prepared in no time, making it a great choice for summer barbecues or family gatherings.

With just a few ingredients, including potatoes, mayonnaise, and diced pineapple, this salad is not only light but also full of flavor. It’s a perfect side dish for any Puerto Rican meal or even alongside grilled meats. Give this recipe a try, and you might find it becoming a new family favorite!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1 cup diced pineapple (fresh or canned)
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1/4 cup diced red bell pepper (optional)
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let them cool.
  2. Mix the Ingredients: In a large bowl, combine the cooled potatoes, diced pineapple, mayonnaise, and lime juice. Stir gently to coat everything evenly.
  3. Season: Add salt and pepper to taste. If using, fold in the diced red bell pepper and chopped cilantro for extra flavor and color.
  4. Chill: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld.
  5. Serve: Enjoy this tropical delight as a side dish at your next meal.

Olive And Capers Potato Salad: Potatoes, Mayonnaise, Green Olives.

A bowl of olive and capers potato salad with diced potatoes.

This Olive and Capers Potato Salad is a delightful twist on the classic Puerto Rican potato salad. The combination of creamy mayonnaise, tangy green olives, and briny capers makes every bite burst with flavor. It’s a refreshing dish that’s not only easy to whip up but also brings a taste of Puerto Rican cuisine to your table.

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 1/4 cup green olives, sliced
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, mayonnaise, green olives, and capers.
  3. Mix gently until everything is well coated. Season with salt and pepper to taste.
  4. Garnish with fresh parsley before serving. Enjoy your delicious Olive and Capers Potato Salad!

Roasted Red Pepper Potato Salad: Potatoes, Mayonnaise, Roasted Red Peppers.

A bowl of roasted red pepper potato salad with diced potatoes and red peppers

This Roasted Red Pepper Potato Salad is a delightful twist on the classic Puerto Rican potato salad. With tender potatoes tossed in creamy mayonnaise and bright roasted red peppers, it offers a refreshing taste that’s both comforting and satisfying. It’s an easy recipe to whip up for any gathering, and the vibrant colors make it a feast for the eyes as well!

The combination of creamy and slightly smoky flavors from the roasted peppers makes each bite a treat. Perfect as a side dish for grilled meats or a light lunch, this salad is a flavorful addition to your collection of Puerto Rican side dish recipes. Plus, it’s under 250 calories, so you can enjoy it without any guilt!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1 cup mayonnaise
  • 1 cup roasted red peppers, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Boil the Potatoes: In a large pot, cover the diced potatoes with water and add a pinch of salt. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Salad: In a large bowl, combine the cooled potatoes, mayonnaise, chopped roasted red peppers, olive oil, garlic powder, salt, and pepper. Stir gently until well mixed.
  3. Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
  4. Serve: Garnish with chopped parsley before serving. Enjoy your delicious Roasted Red Pepper Potato Salad!

Avocado Puerto Rican Potato Salad: Potatoes, Mayonnaise, Mashed Avocado.

Avocado Puerto Rican Potato Salad in a bowl with ingredients around it.

This Avocado Puerto Rican Potato Salad is a creamy and refreshing dish that brings a twist to the traditional potato salad. The combination of tender potatoes and smooth mashed avocado creates a delightful texture and rich flavor. It’s a simple recipe that packs a punch, making it perfect for potlucks or family gatherings.

The taste is a wonderful blend of savory and creamy with a hint of tang from the mayonnaise. This dish is not only satisfying but also light on calories, making it a great addition to your collection of Puerto Rican side dishes. Enjoy it chilled, and watch your guests come back for seconds!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1 ripe avocado, mashed
  • 1/4 cup mayonnaise
  • 1/4 cup diced red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, mashed avocado, and mayonnaise.
  3. Add the diced bell pepper, cilantro, lime juice, salt, and pepper. Mix gently until well combined.
  4. Chill in the refrigerator for at least 30 minutes before serving.

Spicy Potato Salad: Potatoes, Mayonnaise, Chopped Jalapeños.

Spicy Potato Salad with diced potatoes, jalapeños, and cilantro

This spicy potato salad is a zesty twist on the classic dish, perfect for those who enjoy a bit of heat. Creamy mayonnaise blends beautifully with tender potatoes and bold jalapeños, creating a delightful mix of flavors that packs a punch. It’s simple to whip up, making it a great addition to barbecues or family gatherings.

The heat from the jalapeños balances well with the creaminess of the mayo, resulting in a side that complements grilled meats or can even be enjoyed as a light lunch. If you’re looking for a unique take on potato salad that adds a kick, this recipe is a must-try!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 2-3 chopped jalapeños (adjust based on heat preference)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, mayonnaise, chopped jalapeños, and lemon juice. Mix well.
  3. Add salt and pepper to taste, and stir to combine everything.
  4. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
  5. Before serving, garnish with fresh cilantro for a pop of color and additional flavor.

Shrimp Potato Salad: Potatoes, Mayonnaise, Cooked Shrimp.

A bowl of shrimp potato salad with diced potatoes, shrimp, and mayonnaise.

This shrimp potato salad is a delightful combination of tender potatoes and juicy shrimp, all dressed in a creamy mayonnaise. It’s refreshing, satisfying, and makes for a perfect side dish for any gathering or a light meal at home. The subtle flavors come together beautifully, offering a taste that’s rich yet light.

Not only is it simple to prepare, but it can also be made ahead of time, allowing the flavors to meld together. If you’re looking for a dish that pairs well with various Puerto Rican side dishes or even stands out on its own, this shrimp potato salad is sure to impress!

Ingredients

  • 2 cups potatoes, peeled and cubed
  • 1 cup cooked shrimp, peeled and deveined
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the Potatoes: In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Ingredients: In a large bowl, combine the cooled potatoes, cooked shrimp, mayonnaise, lemon juice, and chopped green onions. Stir gently to combine.
  3. Season: Add salt and pepper to taste. Mix well to ensure all ingredients are evenly coated.
  4. Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to blend.
  5. Serve: Before serving, garnish with fresh parsley. Enjoy your shrimp potato salad!

Cilantro-Lime Potato Salad: Potatoes, Mayonnaise, Fresh Cilantro.

A bowl of cilantro-lime potato salad garnished with lime and cilantro.

This Cilantro-Lime Potato Salad is a refreshing twist on the classic Puerto Rican potato salad. The combination of creamy mayonnaise and zesty lime gives it a bright flavor that pairs perfectly with the tender potatoes. Fresh cilantro adds an aromatic touch, making it not just delicious but also vibrant.

This recipe is straightforward and perfect for any gathering. It’s light yet satisfying, making it a fantastic option for those looking for Puerto Rican side dish recipes under 250 calories.

Ingredients

  • 2 cups diced potatoes
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, mix mayonnaise, lime juice, salt, and pepper.
  3. Add the cooled potatoes and chopped cilantro. Toss gently to combine.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  5. Garnish with extra cilantro or lime slices before serving.

Peas And Carrot Potato Salad: Potatoes, Mayonnaise, Peas And Carrots.

A bowl of colorful peas and carrot potato salad with diced vegetables and a creamy dressing.

This delightful Puerto Rican potato salad combines tender potatoes, sweet peas, and crunchy carrots for a colorful and tasty dish. With a creamy mayonnaise dressing, it’s both refreshing and satisfying, making it perfect for parties or family meals.

Not only is this recipe simple to whip up, but it’s also a great way to enjoy a classic among Puerto Rican side dishes. The flavor profile is well-balanced, and you can serve this dish chilled or at room temperature, adding to its versatility!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
  2. In the same pot, add the diced carrots and peas to the boiling water for about 5 minutes. Drain and cool.
  3. In a large mixing bowl, combine the cooled potatoes, carrots, and peas. Stir in the mayonnaise, mustard, salt, and pepper until well combined.
  4. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley.

Bacon And Onion Potato Salad: Potatoes, Mayonnaise, Crispy Bacon.

Bacon and onion potato salad served in a colorful bowl.

This Bacon and Onion Potato Salad is a delicious twist on a classic dish. The creamy texture from the mayonnaise combined with the crispy bacon and savory onions creates a delightful flavor that’s hard to beat. It’s easy to whip up, making it a perfect side for any gathering or a simple weeknight dinner.

With just a few ingredients, you can enjoy a tasty Puerto Rican side dish that’s satisfying yet light enough to keep under 250 calories per serving. Whether you’re serving it at a barbecue or enjoying it as a quick lunch, this salad is sure to please everyone at the table.

Ingredients

  • 1.5 pounds of potatoes, diced
  • 4 slices of crispy bacon, crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Boil the Potatoes: In a large pot, cover the diced potatoes with water and bring to a boil. Cook for about 10-15 minutes until tender. Drain and let cool.
  2. Mix the Dressing: In a bowl, combine mayonnaise, apple cider vinegar, salt, and pepper. Stir until smooth.
  3. Combine Ingredients: In a large mixing bowl, add the cooled potatoes, crumbled bacon, and red onion. Pour the dressing over the mixture and stir gently to combine.
  4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh parsley.
Puerto Rican Potato Salad Recipes
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