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Dominican Inspired Potato Salad
  • 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
  1. 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.
  2. While that's happening, mix mayo, vinegar and salt in a small bowl.
  3. 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.
  4. 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!
  5. Allow to cool in the fridge for an hour before serving