Dominican Potato Salad
This creamy dish blends potatoes, carrots, and a tangy mayo dressing. Add beets for a pop of color, transforming it into an eye-catching, flavor-packed masterpiece. A classic staple in many Latin American households, Dominican potato salad brings vibrant flair to any gathering.
Equipment
- Large pot
- Cutting board
- Knife
- Mixing bowls
- Spoon or spatula
Ingredients
- 3 –4 medium potatoes peeled and chopped
- 2 medium carrots peeled and chopped
- ¾ cup mayonnaise
- ½ cup diced onion any variety
- Salt and pepper to taste
(Optional) 1 small beet, cooked and diced
(Optional) 2 hard-boiled eggs, chopped
Instructions
- In a large pot, place chopped potatoes, carrots, and optional beets. Cover with water and add a pinch of salt.
- Bring to a gentle boil and cook until vegetables are easily pierced with a fork (about 15–20 minutes).
- Drain and let cool slightly.
- In a bowl, mix mayonnaise with salt, pepper, and any other preferred seasonings.
- Fold together the cooled vegetables, chopped onion, and optional eggs or peppers.
- Gently stir in the mayonnaise mixture.
- Taste and adjust seasonings, then refrigerate for at least 30 minutes.
Notes
Ensure vegetables are cooked just until tender, and be mindful to refrigerate any leftovers promptly to maintain freshness and safety.