Puerto Rican ensalada de yuca

A flavorful Puerto Rican-inspired twist on traditional potato salad made with tender yuca, sautéed garlic, onions, colorful sweet peppers, creamy mayo, olive oil, and herbs. Packed with flavor, texture, and homemade sazón in every bite. Perfect for BBQs, holidays, family dinners, and catering trays.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Serves: 6–8

Ingredients

• 2 lbs yuca, peeled and cut into chunks
• 2 tablespoons olive oil
• 1/2 onion, diced
• 1/2 cup mixed sweet peppers (yellow, red & orange), diced
• 3 garlic cloves, minced
• 1/3–1/2 cup mayo
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon dried parsley

Instructions

1. Peel the yuca and cut into chunks.
2. Boil in salted water for 20–25 minutes or until fork tender.
3. Drain and allow the yuca to cool slightly. Remove the tough string-like center from each piece if needed.
4. In a skillet, heat olive oil and sauté onions, peppers, and garlic until soft and fragrant.
5. In a large bowl, combine mayo, salt, black pepper, paprika, and dried parsley.
6. Add the sautéed vegetables and gently fold in the yuca, mixing carefully so it stays chunky.
7. Taste and adjust salt and pepper as desired.
8. Serve warm or chilled.

Tips 🌶️

• Remove the hard center vein from the yuca after boiling for the best texture.
• Don’t overmix or the yuca can become mushy.
• Add more mayo for a creamier salad if desired.
• Adjust salt, pepper, and paprika to your taste.
• Best served slightly chilled after flavors blend together.

Optional Add-Ins

• Diced apples for a sweet crunch 🍎
• Crispy bacon bits
• Corn
• Cilantro
• Hard-boiled eggs
• Lime juice
• Sofrito seasoning

Serving Ideas

Perfect alongside:

• Pernil
• BBQ chicken
• Pollo guisado
• Grilled steak
• Sandwich trays
• Holiday dinners