Cuban Potato Salad


At a Glance

  • Potato Type: Reds
  • Prep Method: null
  • Special Requests: Gluten Free
  • Cuisine: Latin / Hispanic
  • Yield: 24
  • Ready Time:

Recipe By:

This Cuban Potato Salad Recipe puts a fresh and flavorful twist on traditional potato salad with the delicious ingredients of traditional Cuban food.


  • 6 pounds Small red potatoes
  • 7 1/2 cups Cooked black beans
  • 12 ounces Green onions, thinly sliced
  • 12 ounces Diced red bell peppers
  • 6 ounces Chopped dill pickles
  • 6 ounces Chopped pitted green olives
  • 1 cup Vegetable oil
  • 9 tablespoons Lime juice
  • 1 tablespoon Ground cumin
  • 1 tablespoon Garlic powder
  • 1 1/2 teaspoons Salt
  • 1 tablespoon Liquid smoke
  • 1 1/2 teaspoons White pepper


1. Cut potatoes into halves or quarters, depending on size, to make bite-size pieces.

2. In saucepan, cook potatoes in 2 inches simmering water about 15 minutes or until tender but not falling apart. Drain and cool.

3. In large bowl, combine potatoes with remaining ingredients; fold together with spatula until well mixed. Refrigerate, covered, until needed.

Recipe created by Todd Bogan, Unit Administrator for Hillel Center, University of Maryland

Calories: 255 Fat: 8g Carbohydrates: 40g Fiber: 8g Protein: 7g Potassium: 714mg

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