Dominican Potato Salad Recipe
This Dominican Potato Salad Recipe combines tender russet potatoes, eggs, carrots, and red onions with a creamy mayonnaise dressing and a touch of vinegar for a perfectly balanced flavor. Fresh cilantro adds a final burst of freshness to this classic dish.
6 Servings
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
This recipe is naturally gluten-free as long as the mayonnaise is certified gluten-free. Always check ingredient labels to ensure there are no hidden gluten-containing additives.