Dominican Potato Salad

Name: Dominican Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Dominican
Ingredients: 1.5 lbs Yukon Gold potatoes, diced; 2 medium carrots, diced; 1 cup cooked red beets, diced; 4 hard-boiled eggs, chopped; 1/2 cup red onion, finely diced; 2 tbsp apple cider vinegar; 1/2 cup mayonnaise; 1 tsp salt; 1/4 tsp black pepper

A classic Caribbean potato salad blended with beets, carrots, hard-boiled eggs, and quick-pickled red onions in a creamy dressing.

35 minEasyServes 6280 cal/serving

DominicanSideStovetopVegetarianGluten-FreeNut-FreePork-FreeCorn-Free

Ingredients

1.5 lbs Yukon Gold potatoes, diced
2 medium carrots, diced
1 cup cooked red beets, diced
4 hard-boiled eggs, chopped
1/2 cup red onion, finely diced
2 tbsp apple cider vinegar
1/2 cup mayonnaise
1 tsp salt
1/4 tsp black pepper

Instructions

1

Place 1.5 lbs diced Yukon Gold potatoes and 2 medium diced carrots in a pot with cold salted water and bring to a boil.
2

Boil for 12 to 15 minutes until tender, drain, and cool completely.
3

Soak 1/2 cup finely diced red onion in 2 tbsp apple cider vinegar in a small bowl for 10 minutes.
4

Whisk 1/2 cup mayonnaise, 1 tsp salt, and 1/4 tsp black pepper together in a large bowl.
5

Fold in Yukon Gold potatoes, carrots, 1 cup diced cooked red beets, 4 chopped hard-boiled eggs, and red onion until combined.
6

Chill in the refrigerator for at least 1 hour before serving.

Questions

How long does Dominican Potato Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Dominican Potato Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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