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How to make: Cuban Style Potato Salad

3 pounds red potatoes


1 Tablespoon canola oil

1 Pound Bacon, diced

1 Pound ground pork

1 Large Onion, diced


1 Stalk celery, small dice

1 Green pepper, small dice

2 Large dill pickles, grated


1 Cup Mayonnaise

½ Cup Dijon mustard


Zest and juice of 2 lemons

1 teaspoon ground fennel seed

Salt and Pepper to taste


  1. Dice potato, place into cold water and slowly bring to a boil.  Cook until potatoes are just soft and fully cooked, about 15 to 20 minutes.   Drain into a colander, and spill onto a large sheet tray to let the potatoes cool rapidly to prevent overcooking.

  2. Preheat a large sauté pan, add oil and bacon.  Cook bacon until fully cooked, remove from pan, add ground pork and sauté until fully cooked, remove from pan and add onion.  Sauté onions for two minutes and remove from pan.

  3. Combine cooked potatoes, bacon, cooked pork, sauté onion, all vegetables.  Add mayo, mustard, pickles and season with lemon, salt, pepper and fennel seed.  Toss to combine and season to taste.  

By: Chef Mark Kalix

Share this recipe

For this recipe I have combined two of my favorite summer foods, old fashioned potato salad with the flavors of a Cuban sandwich.

I add both bacon and ground pork in place of the more traditional roasted pork. A great trick is to grate whole pickles on the large side of a box grater to get great flavor. I also add a touch of pickle juice if my potatoes look a touch dry.  

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