Best Dominican Potato Salad Recipe For Summer
This Dominican Potato Salad Recipe features tender potatoes, carrots, peas, sweet corn, eggs, and optional beets, all mixed with mayo and vinegar for a creamy, flavorful side dish that's perfect for gatherings and holidays.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large russet potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 1 cup frozen green peas
- 1 cup canned sweet corn, drained
- 1/2 cup sliced beets (optional)
- 4 hard-boiled eggs, chopped
- 1/2 red onion, finely diced
- 1/4 cup apple cider vinegar
- 1 cup mayonnaise
- Salt and pepper to taste
Instructions
- 1
Boil The Potatoes And Carrots: In a large pot, bring water to a boil. Add the diced potatoes and carrots. Cook until tender, about 15-20 minutes. Drain and let cool
- 2
Cook The Peas: In a small pot, bring water to a boil. Add the frozen peas and cook for 2-3 minutes. Drain and set aside
- 3
Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, carrots, peas, sweet corn, beets (if using), chopped eggs, and diced red onion
- 4
Add Vinegar And Seasonings: Drizzle the apple cider vinegar over the salad. Season with salt and pepper to taste. Gently toss to combine
- 5
Mix In Mayonnaise: Add the mayonnaise to the salad. Fold gently until all of the ingredients are well coated. Adjust seasoning if needed
- 6
Refrigerate: Before serving, cover the salad and chill it for at least half an hour. This allows the flavors to meld together
- 7
Serve: Serve chilled as a side dish. Enjoy your delicious Dominican Potato Salad!