Introduction to Cuban Mojo Potato Salad
As a busy mom, I know how precious time can be, especially when it comes to meal prep. That’s why I absolutely adore this Cuban Mojo Potato Salad! It’s a refreshing flavor delight that brings a burst of sunshine to any table. With tender potatoes and a zesty mojo dressing, this dish is not only quick to whip up but also perfect for impressing family and friends. Whether you’re hosting a backyard barbecue or just need a quick side for dinner, this salad is your go-to solution. Trust me, your taste buds will thank you!
Why You’ll Love This Cuban Mojo Potato Salad
This Cuban Mojo Potato Salad is a game-changer for busy days. It’s incredibly easy to make, taking just about an hour from start to finish. The vibrant flavors of the mojo dressing elevate the humble potato into something extraordinary. Plus, it’s a crowd-pleaser! Whether you’re serving it at a picnic or a family dinner, everyone will be asking for seconds. It’s comfort food with a twist!
Ingredients for Cuban Mojo Potato Salad
Gathering the right ingredients is key to making this Cuban Mojo Potato Salad a hit. Here’s what you’ll need:
- Fresh orange juice: This adds a sweet and tangy flavor that’s essential for the mojo dressing.
- Fresh lime juice: A splash of lime juice brightens the dish and balances the sweetness of the orange.
- Garlic: Minced garlic brings a robust flavor that complements the potatoes beautifully.
- Ground cumin: This spice adds warmth and depth, giving the salad a hint of earthiness.
- Dried oregano: A classic herb in Cuban cuisine, it adds a fragrant touch to the dressing.
- Salt and freshly ground black pepper: Essential for enhancing all the flavors in the salad.
- Extra virgin olive oil: This helps to emulsify the dressing and adds a rich, fruity note.
- Yukon Gold potatoes: Their creamy texture makes them perfect for salads. They hold up well without getting mushy.
- Mayonnaise: This creates a creamy base that binds the salad together, making it luscious and satisfying.
- Red onion: Finely diced, it adds a nice crunch and a pop of color.
- Red bell pepper: Diced for sweetness and vibrant color, it brightens up the dish.
- Fresh cilantro: Chopped cilantro adds a fresh, herbal note that complements the other flavors.
- Fresh oregano: If you have it on hand, fresh oregano is a delightful addition for extra flavor.
- Lime wedges: For serving, they add a zesty kick when squeezed over the salad.
For those who like a little heat, consider adding diced jalapeños to the mix. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!
How to Make Cuban Mojo Potato Salad
Now that you have all your ingredients ready, let’s dive into making this delightful Cuban Mojo Potato Salad! Follow these simple steps, and you’ll have a dish that’s bursting with flavor and sure to impress.
Step 1: Prepare the Mojo Dressing
Start by whisking together the fresh orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, and pepper in a small bowl. This is where the magic begins! The combination of citrus and spices creates a vibrant mojo dressing that’s the heart of this salad. Let it sit for at least 15 minutes. This resting time allows the flavors to meld beautifully, enhancing the overall taste.
Step 2: Cook the Potatoes
Next, it’s time to cook the potatoes. You can either steam them or boil them in salted water. If you choose to steam, place the potatoes in a steamer basket over simmering water. Cover and steam for about 12-15 minutes until they’re tender but still firm when pierced with a fork. If boiling, keep an eye on them to avoid overcooking. You want them just right—soft enough to enjoy but firm enough to hold their shape in the salad.
Step 3: Cool the Potatoes
Once the potatoes are cooked, spread them out in a single layer on a baking sheet. This cooling process is crucial! It helps the potatoes firm up a bit, ensuring they don’t turn mushy when mixed with the dressing. Let them cool for about 15-20 minutes. Patience is key here!
Step 4: Combine Dressing and Mayo
In a large bowl, whisk together the mayonnaise and about two-thirds of the mojo dressing. This creamy base is what makes the salad luscious and satisfying. The mayo adds richness, while the mojo dressing infuses it with that zesty Cuban flavor. Make sure it’s well combined for a smooth texture.
Step 5: Dress the Potatoes
Now, gently transfer the cooled potatoes into the bowl with the mayo-mojo mixture. Toss them gently to coat every piece. Be careful not to mash the potatoes; you want them to stay intact. This step is where the magic happens, as the creamy dressing clings to the potatoes, making each bite delicious.
Step 6: Add Remaining Ingredients
Next, fold in the finely diced red onion, diced red bell pepper, chopped cilantro, and fresh oregano. These ingredients add color, crunch, and freshness to the salad. Gently mix everything together, ensuring the veggies are evenly distributed. Drizzle the remaining mojo dressing over the top and toss again. Season with additional salt and pepper to taste, if needed.
Step 7: Rest and Serve
Finally, cover the salad and refrigerate it for at least 30 minutes, or even overnight if you can wait! Chilling allows the flavors to develop and intensify. When you’re ready to serve, take it out of the fridge about 30 minutes beforehand. This way, it’s not too cold and the flavors shine. Serve with lime wedges on the side for an extra zesty kick!
Tips for Success
- Use Yukon Gold potatoes for the best texture; they hold up well in salads.
- Let the mojo dressing sit for at least 15 minutes to enhance the flavors.
- Cool the potatoes completely before mixing to prevent a mushy salad.
- Feel free to adjust the seasoning to suit your taste preferences.
- Make this salad a day ahead for even better flavor!
Equipment Needed
- Steamer basket: If you don’t have one, a colander works just as well for steaming.
- Large mixing bowl: Any large bowl will do for mixing the salad ingredients.
- Whisk: A fork can also be used to mix the dressing.
- Baking sheet: A large plate can substitute for cooling the potatoes.
Variations of Cuban Mojo Potato Salad
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for a fiery twist.
- Herb Infusion: Experiment with fresh herbs like dill or parsley for a different flavor profile.
- Protein Boost: Toss in cooked shrimp or grilled chicken for a heartier salad.
- Vegan Option: Substitute mayonnaise with a vegan mayo or avocado for a creamy texture.
- Roasted Veggies: Incorporate roasted corn or zucchini for added sweetness and depth.
Serving Suggestions for Cuban Mojo Potato Salad
- Pair with grilled chicken or fish for a complete meal.
- Serve alongside black beans and rice for a traditional Cuban feast.
- Garnish with extra cilantro and lime wedges for a fresh presentation.
- Enjoy with a chilled glass of white sangria or lemonade.
- Perfect for picnics, potlucks, or summer barbecues!
FAQs about Cuban Mojo Potato Salad
Can I make Cuban Mojo Potato Salad ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just cover and refrigerate it, and it’ll be even tastier when you serve it!
What type of potatoes work best for this salad?
I recommend using Yukon Gold potatoes. They have a creamy texture and hold their shape well, making them perfect for salads. Avoid waxy potatoes, as they can become mushy.
Can I add other vegetables to the salad?
Definitely! Feel free to get creative. Diced cucumbers, cherry tomatoes, or even roasted corn can add extra flavor and color to your Cuban Mojo Potato Salad.
Is this salad suitable for a vegan diet?
Yes! You can easily make it vegan by substituting the mayonnaise with a plant-based alternative or even mashed avocado for that creamy texture.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just give it a good stir before serving again!
Final Thoughts
Making this Cuban Mojo Potato Salad is more than just preparing a dish; it’s about creating a moment of joy for you and your loved ones. The vibrant flavors and creamy texture come together to make every bite a delightful experience. Whether it’s a family gathering or a simple weeknight dinner, this salad brings a taste of Cuba right to your table. Plus, it’s a breeze to make, allowing you to spend more time enjoying the company of those you cherish. So, roll up your sleeves and dive into this refreshing recipe—you won’t regret it!
Print
Cuban Mojo Potato Salad
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
As a busy mom, I know how precious time can be, especially when it comes to meal prep. That’s why I absolutely adore this Cuban Mojo Potato Salad! It’s a refreshing flavor delight that brings a burst of sunshine to any table.
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 to the salad.
- This salad can be made a day in advance for better flavor.
- Adjust the seasoning according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Steaming/Boiling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
