Puerto Rican Potato Salad

This recipe, adapted from food blogger Marta Rivera Diaz, is packed with flavor and includes cilantro, pimientostuffed olives and roasted red peppers. It is seasoned with a dry adobo or sazón, the all-purpose seasoning blends popular among people with ties to the region, but you can make an approximation with spices already in your pantry.

4 large russet potatoes (2-2 1⁄2 pounds total), peeled and cut into 3⁄4-inch cubes

3 large eggs

1⁄2 cup mayonnaise

1⁄2 medium green bell pepper (about 2 1⁄2 ounces), stem, rib and seeds removed and diced

1⁄4 large red onion (about 2 1⁄2

ounces), diced

1⁄4 cup chopped fresh cilantro leaves

and tender stems

1⁄4 cup sliced Spanish pimiento-stuffed olives, plus whole olives for garnish (optional)

1⁄4 cup chopped roasted red peppers, plus more for garnish (optional)

1 tablespoon apple cider vinegar 2 teaspoons adobo seasoning blend

with pepper or sazón seasoning blend, plus more to taste (see Note)

2 firm, tart apples, such as

Honeycrisp (about 1 pound total)

Instructions: Fill a large bowl with ice and water.

In a large pot, add the potatoes and eggs, and add enough water to cover by at least 2 inches. Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes. Transfer the eggs with a slotted spoon to ice water. Let the potatoes drain and cool in a colander while you make the dressing.

In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined.

Peel and cut the apples the same size as the potatoes and toss with the dressing. Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined. Taste, and season with more adobo, if needed.

Transfer to a serving dish and garnish with the olives and roasted red pepper, if using. Cover and refrigerate until chilled, at least 4 hours, before serving.

Notes: The dressing can be made and refrigerated up to 2 days in advance.

If you don’t have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1⁄2 teaspoon garlic powder, 1⁄4 teaspoon dried oregano and 1⁄4 teaspoon ground black pepper.

Makes 8-12 servings (about 8 cups) Adapted from Marta Rivera Diaz’s blog, senseandedibility.com.