Spicy Cuban Potato Salad

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Spicy Cuban Potato Salad

A zesty twist on potato salad!

Active Time: 10 Minutes

Total Time: 40 Minutes

Servings: 4


  • 1 pound medium red potatoes
  • 1/2 cup red pimento, drained and diced
  • 2 cups Bermuda onions, chopped and blanched
  • 1/4 cup pimento-stuffed green olives, sliced
  • 1/2–3/4 cup mayonnaise
  • 3 tablespoons Plochman’s Cuban Mustard
  • 2 tablespoons fresh dill, minced
  • salt and pepper, to taste


  1. Boil potatoes in a large pot of generously salted water until you can easily push a fork through a potato’s center, about 10–15 minutes. Drain potatoes and place on a baking sheet. Let cool in the refrigerator.
  2. Meanwhile, thoroughly mix all remaining ingredients to create a creamy sauce.
  3. Cut cooled potatoes into quarters, then mix gently with the sauce, being careful not to break up the potatoes.