Cuban Potato Salad
At a Glance
- Total
- 12 hrs 30 min
- Servings
- 8.00 serving(s)
Categories
- Salad
- Side Dish
- Cuban
- Boiled
Allergens
- Eggs
- Mustard
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cuban Potato Salad brings together 2 lbs small red potatoes or 2 lbs small yellow potatoes, salt, 3/4 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces in a practical dish for home cooking. It takes about 12 hrs 30 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 2 lbs small red potatoes or 2 lbs small yellow potatoes
- salt
- 3/4 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces
- 1 1/2 cups diced red onions
- 4 green onions, sliced
- 3/4 cup dill pickle, chopped
- 3/4 cup good quality green olives, chopped (with pimentos is okay, just good quality)
- 1 tablespoon garlic powder
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons habanero sauce
Instructions
Peel (or not) the potatoes and boil with a good bit of salt.
Drain and then cube when cool.
Add salad ingredients to potatoes.
Mix Dressing ingredients and then toss with salad ingredients& potatoes.
Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.
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