This Dominican Potato Salad Recipe is creamy, tangy, and loaded with flavor! Made with russet potatoes, eggs, carrots, onions, mayo, and fresh cilantro, it’s the perfect side dish for any gathering.
You know those dishes that instantly take you back to family gatherings, loud conversations, and someone inevitably arguing over who makes it the best? That’s Dominican Potato Salad for me.
It’s the kind of dish that has to be on the table during the holidays, next to a golden pernil (roast pork) and a massive tray of arroz con gandules (rice with pigeon peas). You’ll always find at least one aunt hovering over the bowl, making sure it has just the right amount of vinegar and mayo—because heaven forbid it comes out too dry or too tangy.
And honestly? The leftovers (if you’re lucky enough to have any) taste even better the next day.
If you’ve never had Dominican Potato Salad, you’re about to fall in love. It’s creamy, a little zesty, and has just the right balance of flavors. Let’s get cooking!
Why You’ll Love This Dominican Potato Salad Recipe?
- Super easy to make – Just boil, chop, mix, and chill.
- Creamy but not heavy – The mayo and vinegar combo keeps it light and fresh.
- Tastes even better overnight – Let the flavors meld together for maximum deliciousness.
- Pairs with EVERYTHING – From roasted meats to grilled veggies, it’s the ultimate side.
- Guaranteed crowd-pleaser – People will ask for the recipe. Be ready.
Ingredient Notes:
This recipe uses simple ingredients, but each one plays a key role in creating that classic Dominican flavor.
- Russet Potatoes – The best for that fluffy yet firm texture.
- Carrots – A little sweetness and pop of color.
- Eggs – Make it extra creamy and add richness.
- Red Onion – For a bit of crunch and subtle spice.
- White Vinegar – Adds that signature tang and keeps it from being too heavy.
- Mayonnaise – The magic ingredient that binds it all together.
- Cilantro – Fresh, herby, and unmistakably Dominican.
How To Make Dominican Potato Salad?
Step 1: Boil the Potatoes, Carrots & Eggs
Grab a large pot and fill it with water. Toss in the potatoes, carrots, eggs, and a splash of vinegar—this helps season everything from the inside out.
Bring it to a boil. After 10 minutes, remove the eggs so they don’t overcook (no one likes a gray yolk). Let the potatoes and carrots continue boiling until fork-tender—about 15 minutes.
Step 2: Cool & Chop Everything
Drain the potatoes and carrots and let them cool. Peel the potatoes and eggs, then dice them into large chunks. You want bite-sized pieces—nothing too mushy!
Step 3: Sauté the Onion
For the best flavor, sauté the red onion in a little vinegar over low heat. This takes away the harsh bite and gives it a slightly sweet, mellow flavor.
Step 4: Mix It All Together
Want To Save This Recipe?
In a large bowl, combine the potatoes, carrots, eggs, onions, and mayo. Stir gently until everything is coated in that creamy goodness. Add salt and pepper to taste.
Step 5: Let It Chill
Sprinkle chopped cilantro on top, cover the bowl, and refrigerate for at least an hour. Trust me—letting it sit makes a huge difference in flavor!
Before serving, give it a quick stir, adjust the seasoning if needed, and dig in.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Not recommended! Mayo-based salads don’t freeze well.
- Make-Ahead Tip: It actually tastes better the next day—so feel free to make it ahead for stress-free meal planning.
Variations and Substitutions:
Want to switch things up? Try these easy tweaks!
- No mayo? Swap it for Greek yogurt or mashed avocado for a lighter version.
- Extra crunch? Add diced celery or bell peppers.
- A little sweetness? Some people love adding chopped apples or sweet peas.
- Egg-free? Just leave them out—still delicious!
What to Serve with Dominican Potato Salad?
This creamy, tangy dish goes with everything, but here are some top pairings:
- Pernil (Roast Pork Shoulder) – A Dominican classic and the perfect match.
- Grilled Chicken or Steak – Juicy, smoky, and pairs beautifully.
- Tostones (Fried Plantains) – Crispy, salty, and the perfect contrast.
- Rice & Beans – Because, let’s be real, everything tastes better with rice and beans.
Frequently Asked Questions:
Can I make this ahead of time?
YES! It actually tastes better the next day after chilling in the fridge.
How do I keep my potato salad from getting watery?
Make sure to fully drain and cool the potatoes before mixing. Also, avoid overcooking them or they’ll get mushy.
Can I use sweet potatoes instead?
Yep! While it’s not traditional, sweet potatoes add a fun twist with a little extra natural sweetness.
A Must-Try Side Dish
If you’re looking for a creamy, tangy, flavor-packed side dish that goes with literally everything, this Dominican Potato Salad Recipe is it. Whether it’s for a holiday feast, a summer barbecue, or just because, it’s guaranteed to be a hit.
So, what do you think—team extra vinegar or extra mayo? Let me know in the comments! Buen provecho!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Dominican Potato Salad Recipe
Ingredients
- 3 russet potatoes peeled
- 2 eggs
- 2 carrots peeled
- ½ red onion finely chopped
- 2 tablespoons distilled white vinegar
- 1 cup mayonnaise
- Salt and black pepper to taste
- 10 stems fresh cilantro finely chopped
Instructions
Boil the Potatoes, Carrots, and Eggs
- Fill a large pot with water and place it over medium heat. Add the peeled potatoes, carrots, eggs, and vinegar to the water. Bring to a boil.
- After 10 minutes, carefully remove the eggs and transfer them to a bowl of cold water to prevent overcooking. Continue boiling the potatoes and carrots for another 15 minutes, or until they are tender when pierced with a fork. Drain the water and allow them to cool.
Peel and Dice the Ingredients
- Once the potatoes and carrots have cooled, dice them into bite-sized pieces. Peel the eggs, then chop them into small chunks.
Sauté the Onions
- In a small pan over low heat, cook the red onions with a little vinegar until they become translucent. This softens their sharpness and enhances their natural sweetness.
Assemble the Salad
- In a large mixing bowl, combine the diced potatoes, carrots, eggs, and sautéed onions. Add the mayonnaise and gently stir until all ingredients are evenly coated. Season with salt and black pepper to taste.
Chill and Serve
- Sprinkle fresh cilantro over the salad for a burst of flavor. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld. Before serving, give the salad a final stir and adjust seasoning if necessary.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
