Cuban Potato Salad

Cuban Potato Salad Recipe - Authentic Caribbean Dish from Cuba

Region / culture: Caribbean, Cuba | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Cuban Potato Salad is a delicious and flavorful dish that combines tender potatoes with crispy bacon, tangy pickles, and a creamy dressing. This salad is perfect for picnics, barbecues, or as a side dish for any meal.

History

Cuban Potato Salad has its roots in traditional Cuban cuisine, which is known for its bold flavors and use of fresh ingredients. This salad has been adapted over the years to include ingredients that are readily available in most grocery stores.

Ingredients

2 lb (907 g) small red potatoes or small yellow potatoes
salt
Salad stuff
0.75 lb (340 g) thick sliced bacon, fried crisp and cut into 0.5 inch pieces
1.5 cups diced red onions
4 green onions, sliced
0.75 cup chopped dill pickles
0.75 cup chopped good quality green olives (with pimentos is okay, just good quality)
1 tbsp garlic powder
Dressing
1 cup mayonnaise
1 tbsp dijon mustard
2 tsp habanero sauce

How to prepare

Peel the potatoes (or leave unpeeled) and boil them with a generous amount of salt.
Drain the potatoes and let them cool, then cut them into cubes.
Combine the salad ingredients with the cubed potatoes.
Prepare the dressing by mixing the dressing ingredients, then toss it with the salad ingredients and potatoes.
For the best flavor, it is recommended to let the salad sit overnight in the refrigerator. However, if serving immediately, let it sit on the counter for 30 minutes to allow the flavors to develop.

Variations

Add cooked shrimp or chicken for a protein boost.
Use different types of pickles or olives for a unique flavor.
Substitute Greek yogurt for mayonnaise for a lighter dressing.

Cooking Tips & Tricks

Be sure to boil the potatoes until they are fork-tender, but not mushy.

- Let the salad sit in the refrigerator overnight for the best flavor.

- Feel free to customize the salad with your favorite ingredients, such as olives or roasted red peppers.

Serving Suggestions

Cuban Potato Salad is perfect as a side dish for grilled meats or seafood. It can also be enjoyed on its own as a light lunch or dinner.

Cooking Techniques

Boiling, frying, chopping, mixing

Ingredient Substitutions

Use red potatoes or Yukon gold potatoes instead of small potatoes.

- Substitute turkey bacon for regular bacon for a healthier option.

- Use yellow mustard instead of Dijon mustard.

Make Ahead Tips

Cuban Potato Salad can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the salad with fresh herbs, such as parsley or cilantro, for a pop of color.

Pairing Recommendations

Serve Cuban Potato Salad with grilled chicken, steak, or fish for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Cuban Potato Salad contains approximately 350 calories.

Carbohydrates

Each serving of Cuban Potato Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Cuban Potato Salad contains approximately 20 grams of fat.

Proteins

Each serving of Cuban Potato Salad contains approximately 8 grams of protein.

Vitamins and minerals

Cuban Potato Salad is a good source of Vitamin C, Vitamin K, and potassium.

Alergens

This recipe contains eggs and mayonnaise, which are common allergens.

Summary

Cuban Potato Salad is a delicious and satisfying dish that is relatively high in calories and fats, but also provides essential nutrients like Vitamin C and potassium.

Summary

Cuban Potato Salad is a flavorful and satisfying dish that is perfect for any occasion. With a creamy dressing, crispy bacon, and tangy pickles, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was given to me by my dear friend Maria, who had learned it from her mother back in Cuba. As I read through the ingredients and instructions, I could almost taste the flavors coming to life on my tongue. I knew I had to learn how to make this Cuban Potato Salad for myself.

Maria invited me over to her home one sunny afternoon to show me how to make the salad. As soon as I walked in, I was greeted by the delicious aroma of garlic and onions sizzling in a pan. Maria had already started preparing the dressing for the salad, a tangy mix of olive oil, vinegar, and spices. She explained to me that the key to a good Cuban Potato Salad was all in the dressing - it had to be flavorful and perfectly balanced.

Next, Maria showed me how to cook the potatoes just right. She boiled them until they were tender but still firm, then let them cool before carefully peeling and chopping them into bite-sized pieces. She stressed the importance of not overcooking the potatoes, as they needed to hold their shape in the salad.

As we assembled the salad, Maria shared stories of her childhood in Cuba. She told me about the family gatherings where her mother would make this potato salad as a side dish, and how everyone would rave about how delicious it was. I could see the love and nostalgia in Maria's eyes as she talked about her mother's cooking, and I felt honored to be learning this recipe from her.

Once the salad was ready, Maria and I sat down to enjoy our creation. The flavors of the potatoes, dressing, and fresh herbs all came together in perfect harmony. I could taste the history and tradition in every bite, and I knew that this Cuban Potato Salad would become a staple in my own recipe collection.

From that day on, I made the salad for every family gathering and potluck. It quickly became a favorite among my loved ones, who would always ask for the recipe. I would proudly tell them the story of how I learned to make it from Maria, and how it had brought me closer to my Cuban heritage.

Over the years, I have made some tweaks to the original recipe, adding my own personal touch to make it even more delicious. Sometimes I would add a squeeze of fresh lime juice for a burst of citrus, or toss in some crispy bacon for extra flavor. But no matter how I changed it, the heart of the salad remained the same - a tribute to the friendship and culinary traditions that had been passed down to me.

Now, as I stand in my kitchen preparing the Cuban Potato Salad for another family gathering, I can't help but smile at the memories it brings back. The smell of garlic and onions fills the air, just like it did that first day with Maria. And as I take that first bite of the finished salad, I am transported back to her kitchen in Cuba, surrounded by love, laughter, and the taste of a recipe that will forever hold a special place in my heart.