Dominican Potato Egg Salad
Creamy and deliciously seasoned. This Potato Egg Salad will be a hit at your Thanksgiving dinner, guaranteed!
Servings: 10 people
Ingredients
- 5 lb bag russet potatoes peeled, cut in 2 inch chunks and boil
- 10 eggs boiled
- 3 large carrots peeled, chopped in small chunks
- 1/4 cup olive oil
- 1 tbs white vinegar
- 1 tbs salt
- 2 cups mayonnaise
Instructions
- Peel potatoes. Cut in 2 inch chunks and boil until tender but not so tender that they break apart. Place in a bowl and allow to cool down.
- Peel carrots and cut in small thin chunks. Boil until tender but not breaking apart. Place in the bowl with the potatoes and allow to cool down.
- Boil eggs, let cool, peel and chop as preferred. Add to potatoes and carrots bowl.
- In a small bowl, combine olive oil, salt and vinegar. Stir well.
- Add the mayonnaise to the potatoes, carrots and eggs and blend in well, gently.
- Add olive oil mixture and blend in well, gently.
- Move the potato salad to its serving platter, cover and refrigerate until serving.
- Once ready to serve, either decorate with some cilantro leaves in the center for presentation or sprinkle chopped cilantro.
Video
Notes
A variation to this recipe is adding red beets. If you decide to add beets, you can go the easy route by buying canned red beets that are sliced. You just have to drain them and chop them up a bit. Of course, your potato salad will turn pink. So be ready for that!