In Puerto Rico, we enjoy a salad that is simply called “white salad”. I’m not sure how it got its name, as that isn’t an accurate description of the dish, at all. It's more like a fusion of potato salad and Waldorf salad. I can only imagine the recipe itself is an American influence, as none of the ingredients are indigenous to the Caribbean. Nevertheless, it’s delicious. Serve it as a light lunch or as a side dish to meat, game, or fish.

Side Note: The Waldorf salad has been around for over 100 years. It was first prepared and served at the Waldorf Astoria hotel around 1895. The salad was the idea of Oscar Tschirky, maître d'hôtel. The original version contained only three ingredients: Apples, celery, and mayonnaise. It was also known as game salad because it was served alongside game meat. The salad was an instant hit and the rest is history.

See Also

Caribbean Sweet Potato Salad

Video: Waldorf Salad

Potato Salad Recipes Index

Ingredients

• Salad
  
• 1 pound new red potatoes
  
• 3/4 cup frozen peas
  
• 1 quart of ice water (set aside in a bowl for blanching)
  
• 1/4 cup chopped onions
  
• 2 celery heart stalks, cleaned and chopped
  
• 1/8 cup chopped sweet pickles
  
• 1/2 of a large yellow or green apple (chopped, and dipped in lemon juice)
  
• salt and pepper to taste
  
• ###########################
• Salad Dressing
  
• 2 tablespoons olive oil
  
• 1 tablespoon malt vinegar
  
• 1/2 teaspoons salt
  
• 1 teaspoon sugar
  
• 2 tablespoons mayonnaise

• Prep Time: 5 minutes
• Cook Time: 20 minutes

• Total Time: 25 minutes
• Yield: 4 servings

Preparation

1. The first step is to cook the new red potatoes by boiling them in salted water until fork tender. Don’t over cook. I like to leave the skins on, but it’s optional. Drain the new potatoes and when cool enough to handle, cut them in halves or quarters. Whichever size you prefer. Set aside in a large salad bowl.
2. The next step is to blanch the peas. You do this by bringing a quart of water to boil; it does not need to be salted.

Place the peas into the water and boil for 1 minute. Immediately remove the peas from the boiling water and plunge into the ice water. Drain the peas and place in the bowl containing the potatoes.

3. To the salad bowl, add the chopped onions, celery hearts, sweet pickles, and apple. Lightly toss everything together.

4. Now make the salad dressing. In a mixing bowl whisk together the olive oil, malt vinegar, salt and sugar. Pour the dressing over the salad and then mix in the mayonnaise until all the ingredients have been evenly incorporated. If you don’t feel like there is not enough dressing, add a little more mayonnaise until the consistency is to your liking.

5. This salad is best served cold. Place the salad in the refrigerator and allow it to chill before serving.

Cook's Note: Chop and add the apple last so that it doesn't brown on you.