What is your secret for bomb potato salad?! Potato salad is one of those comfort dishes I grew up eating and when my grandma would ask what I wanted her to make for me, this was always my first choice. This is prime potato salad season so here’s my super simple Dominican inspired potato salad recipe. I’m not a fan of adding too many ingredients and prefer to stick with the basics.
You can always customize based on your preferences and add spices, herbs, peppers and whatever else you love! 😛
- 2 lbs of russet potatoes peeled and chopped into 1/2" chunks
- 3/4 lbs carrots peeled and chopped into 1/4" chunks
- 3 large eggs
- 1/2 small red onion finely chopped
- 3/4 cup-1 cup mayonnaise depending on how dressed you want it
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- Chopped cilantro for garnishing
Bring a large pot of lightly salted water to a boil. Add the potatoes, carrots and eggs and boil for 10 minutes or until potatoes are cooked.
While that's happening, mix mayo, vinegar and salt in a small bowl.
Also prepare an ice bath for the eggs. Once done cooking, add the eggs to the ice bath and let cool for 10 minutes before peeling and chopping.
In a large bowl, add the onions, cooked potatoes, carrots, chopped eggs and scoop the mayo mix in. Toss together until potatoes are completely coated and garnish with chopped cilantro!
Allow to cool in the fridge for an hour before serving