Recipes // Salads // Puerto Rican Roasted Potato Salad

Puerto Rican Roasted Potato Salad


By Chef Pedro


  • 6 large or 1/2 lb of russet potatoes
  • 1 large spanish onion
  • 1 bunch of cilantro
  • 1red bell pepper
  • 4 cloves of garlic
  • 1/2 cup of sugar
  • 1 cup of white wine vinegar
  • 1 tablespoon of cumin
  • 1 tb salt
  • 1 tb pepper
  • 1/2 cup of olive oil
  • 1/4 cup of olive oil for sautéing onions and peppers


  1. Preheat oven to 425 degrees
  2. Dice potatoes in 1 inch cubes
  3. Dice spanish onion finely
  4. Use half of the bunch of cilantro chopped finely
  5. Mince 4 garlic cloves
  6. Mix cumin, salt, pepper, 1/2 cup olive oil and potatoes together. Put in roasting pan or sheet tray
  7. Place in oven 15 minutes shaking and moving potatoes periodically to make sure there’s no burning
  8. Take onions and peppers and sautee in olive oil 1/4 cup in saute pan.
  9. Lower flame to sweat to release the juices
  10. Pour in white wine vinegar and sugar in saute pan to deglaze
  11. Lower heat and let white wine reduce with onions and peppers for 5-10 minutes occasionally stirring
  12. Take potatoes out of oven, put in a serving dish, pour liquid mixture over potatoes and mix
  13. chop remaining cilantro to garnish over potato salad
  14. Serve warm
Featured Recipes

Personally Yours

Marketplace Recommendations