Introduction to Cuban Mojo Potato Salad
Welcome to a zesty culinary adventure with my Cuban mojo potato salad! If you’re like me, juggling a busy life filled with work and family responsibilities, you sometimes crave a side dish that bursts with flavor yet requires little fuss. This salad is just that! Imagine fluffy Yukon Gold potatoes lovingly tossed in a tangy mojo dressing, creating a symphony of tastes that sings of summer gatherings and backyard barbecues. Perfect for any occasion, this vibrant dish steals the spotlight and effortlessly brings everyone together. Let’s dive right in, shall we?
Why You’ll Love This Cuban Mojo Potato Salad
This Cuban mojo potato salad is your go-to recipe for when time is tight but flavor is non-negotiable. It’s quick to prepare, taking just an hour from start to finish, making it ideal for busy moms and professionals alike. The vibrant mojo dressing elevates the dish to extraordinary heights, while the creamy texture makes every bite a delightful experience. You’ll find that this salad is not just delicious but also a crowd-pleaser that everyone adores!
Ingredients for Cuban Mojo Potato Salad
Let’s gather our stars for this Cuban mojo potato salad! Each ingredient plays a crucial role in creating the vibrant flavors we all crave. Here’s what you’ll need:
- Fresh orange juice: This adds a sweet and tangy punch that brightens up the whole dish.
- Fresh lime juice: Zesty and refreshing, it complements the orange juice, enhancing that bold Cuban flavor.
- Garlic: The minced garlic is a game-changer, bringing depth and aroma to our dressing.
- Ground cumin: This warm spice lends a hint of earthiness that’s classic in Cuban cuisine.
- Dried oregano: A touch of herbal goodness, it ties everything together in an unexpected way.
- Salt and freshly ground black pepper: Simple but essential, these staples elevate all the flavors.
- Extra virgin olive oil: The rich, fruity oil provides a luscious texture to our mojo dressing.
- Yukon Gold potatoes: Creamy and buttery in texture, they’re the perfect canvas for our vibrant dressing.
- Mayonnaise: This creamy base helps balance the zesty flavors, making every bite melt in your mouth.
- Red onion: Crisp and slightly sweet, it gives a nice crunch and adds color.
- Red bell pepper: This sweet addition contributes brightness and texture, making the salad more appealing.
- Fresh cilantro: Vibrant and fragrant, it adds a pop of color and a fresh kick.
- Fresh oregano: A sprinkle of fresh herbs elevates the dish with real flavor and aroma, though dried works as another option.
- Lime wedges: Always a delightful touch to serve on the side, they make it easy for guests to customize their zing!
Feel free to get creative! For a little extra heat, you can toss in some diced jalapeños. Alternatively, if you’re on a tight budget, feel free to swap out the fresh herbs for dried ones. You can find exact quantities for these ingredients at the bottom of this post, perfect for printing when you’re ready to cook!
How to Make Cuban Mojo Potato Salad
Now that we’ve gathered all our vibrant ingredients, let’s dive into creating this delightful Cuban mojo potato salad. It’s a straightforward process that anyone can master, and I promise it will be worth every minute spent in the kitchen. Let’s get cooking!
Step 1: Prepare the Mojo Dressing
Start by making the mojo dressing. In a small bowl, whisk together fresh orange juice, lime juice, and minced garlic. This combination is simply heavenly!
Add ground cumin and dried oregano, followed by salt and freshly ground black pepper. The scent will transport you straight to a Cuban kitchen! Slowly whisk in the extra virgin olive oil until everything is well combined. Set this aside for at least 15 minutes. This allows the flavors to meld, creating the magic we seek.
Step 2: Cook the Potatoes
Next, it’s time for the Yukon Gold potatoes! Place them in a steamer basket over simmering water, covering them to cook. Steam them for about 12–15 minutes. You want them tender, yet still holding their shape. If you prefer, you can also boil the potatoes in salted water until they’re just tender, and then drain.
Step 3: Cool the Potatoes
Once the potatoes are done, spread them out on a baking sheet in a single layer. This cooling step is key. Let them rest for about 15–20 minutes. Cooling them ensures that they won’t turn mushy when we mix in our dressing.
Step 4: Combine Dressing and Mayo
In a large mixing bowl, take ½ cup of mayonnaise and whisk it together with two-thirds of your mojo dressing. The creaminess of the mayo adds a wonderful balance, making every bite luscious.
Step 5: Dress the Potatoes
Once your potatoes have cooled, gently transfer them to the bowl with the mayo-mojo mixture. Carefully toss the potatoes to coat them. Be gentle, as we don’t want them to break apart. We’re aiming for potato salad glory!
Step 6: Add Remaining Ingredients
Now for the colorful part! Add in your diced red onion, red bell pepper, chopped cilantro, and fresh oregano. With every addition, the salad becomes more vibrant. Gently fold everything together. Drizzle with the remaining mojo dressing, and toss again to distribute that beautiful flavor throughout.
Step 7: Rest and Serve
Cover your potato salad and refrigerate for at least 30 minutes or even overnight if you can wait. This resting time is crucial for enhancing those flavors. To get the best flavor, take it out of the fridge about 30 minutes before serving. And don’t forget those lime wedges on the side; they add zest to every bite!
Tips for Success
- Ensure the potatoes are uniformly cut for even cooking.
- Let the mojo dressing sit to allow the flavors to develop.
- For extra creaminess, you can add more mayonnaise if desired.
- Taste and adjust seasoning before serving for a personalized touch.
- Adding lime juice at the end brightens the flavors just before serving.
Equipment Needed
- Large mixing bowl: A classic will do, but a glass bowl lets you see the beautiful colors.
- Whisk: Essential for blending the mojo dressing; a fork can work in a pinch!
- Steamer basket: If you don’t have one, boiling potatoes in a pot is a great alternative.
- Baking sheet: Useful for cooling potatoes; any flat dish will work.
- Knives and cutting board: For chopping those fresh ingredients safely and efficiently.
Variations
- Spicy Cuban Mojo Potato Salad: Add diced jalapeños or a splash of hot sauce to the mojo dressing for an exciting kick that pairs wonderfully with potatoes.
- Herbed Potato Salad: Use a mix of fresh herbs like parsley, dill, and basil along with the cilantro for an aromatic twist.
- Vegan Version: Substitute the mayonnaise with vegan mayo or mashed avocado for a creamy texture without the eggs.
- Nutty Addition: For a crunchy texture, toss in some toasted pecans or walnuts just before serving.
- Grilled Veggie Potato Salad: Add grilled zucchini or corn to give the salad a smoky flavor that’s perfect for summer barbecues.
Serving Suggestions
- Pair this Cuban mojo potato salad with grilled chicken or fish for a complete meal.
- Serve it alongside a fresh green salad for a colorful feast.
- A chilled mojito or a glass of sparkling water complements the vibrant flavors perfectly.
- For a stunning presentation, serve in a large bowl garnished with lime wedges and cilantro.
FAQs about Cuban Mojo Potato Salad
Can I make Cuban mojo potato salad in advance?
Absolutely! In fact, this salad tastes even better the next day after the flavors have had time to meld. Just cover it and refrigerate. It’s a great make-ahead option for busy days or family gatherings!
What’s the difference between regular potato salad and Cuban mojo potato salad?
The excitement lies in the mojo dressing! Unlike traditional mayo-based salads, Cuban mojo potato salad gets its zesty kick from fresh citrus juices, garlic, and spices, elevating the dish to a whole new level.
Can I use different types of potatoes?
While Yukon Gold potatoes are my favorite for their creaminess, you can experiment with red potatoes or even fingerlings. Just make sure they are similar in texture and flavor for the best result!
How do I store leftover Cuban mojo potato salad?
Store any leftovers in an airtight container in the fridge. It should keep well for up to three days. Just give it a good stir before serving, and it’ll be as tasty as ever.
Can I serve this salad warm?
Though traditionally served cold, a slightly warm Cuban mojo potato salad is delightful too! Just remember that the dressing won’t cling as well when warm. However, it’ll still be delicious!
Final Thoughts
As I reflect on this Cuban mojo potato salad, I’m reminded of the joy it brings to gatherings and quiet family dinners alike. Its vibrant flavors and creamy texture make every bite a little celebration, transforming an ordinary meal into something memorable. Whether you’re hosting a backyard barbecue or simply looking to elevate your weeknight dinner, this salad fits the bill beautifully. Plus, the thrill of sharing such a delightful dish with loved ones only adds to the experience. Give it a try, and let the magic of Cuban flavors brighten your kitchen!
Print
Cuban mojo potato salad: A zesty twist you’re craving!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Salad
- Method: Steaming, Mixing
- Cuisine: Cuban
- Diet: Vegetarian
Description
A zesty Cuban-inspired potato salad with a flavorful mojo dressing, perfect for gatherings.
Ingredients
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 6 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 3 pounds Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
- 1/2 cup mayonnaise
- 1/2 cup red onion, finely diced
- 1 red bell pepper, diced
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- Lime wedges for serving
Instructions
- Prepare the mojo dressing: In a small bowl, whisk together orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside for at least 15 minutes to allow flavors to meld.
- Cook the potatoes: Place potatoes in a steamer basket over simmering water. Cover and steam for 12-15 minutes until tender but still firm when pierced with a fork. (Alternatively, boil potatoes in salted water until just tender, then drain well.)
- Cool the potatoes: Spread steamed potatoes in a single layer on a baking sheet to cool for about 15-20 minutes.
- Combine dressing and mayo: In a large bowl, whisk together mayonnaise and 2/3 of the mojo dressing, reserving the remainder.
- Dress the potatoes: Transfer cooled potatoes to the bowl with the mayo-mojo mixture. Toss gently to coat.
- Add remaining ingredients: Add red onion, bell pepper, cilantro, and oregano. Fold gently to combine. Drizzle with remaining mojo dressing and toss again. Season with additional salt and pepper to taste.
- Rest and serve: Cover and refrigerate for at least 30 minutes or up to overnight. For best flavor, remove from refrigerator 30 minutes before serving. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños.
- This salad can be made a day ahead for better flavor.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
