Ensalada Fria de Papa mixes potatoes and mayonnaise into a cool, soft, and very plain Cuban salad.
14 min prep 14 min cook
Keeps the screen on · step-by-step guide · built-in timer
Set out the greens and main ingredients so the bowl does not get crowded during saucing.
Boil the potatoes for 15 minutes and cut them into cubes.
Add the peas and mix without crushing the potatoes.
Mix with mayonnaise and salt, then chill for 10 minutes.
Rest for 5 minutes before serving so the sauce soaks into the pieces, then plate.
Transfer the mixture to a wide plate and do not press from the top, so the greens are not crushed.
💡 Tip: Cool the potatoes completely before mixing.
🍽️ Serving suggestion: Serve the potato salad cold with parsley sprinkled on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~184
kcal calories
3
g protein
18
g carbs
11
g fat
2.9g
Sugar
5.1g
Fiber
395.1mg
Sodium
4.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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