Dominican Potato Salad: Authentic Recipe with Caribbean Flair
Dominican Potato Salad stands out with its bright herbs (cilantro, parsley), tangy lime dressing, and hint of Caribbean spices (cumin, paprika). Unlike traditional mayo-heavy versions, this recipe balances creaminess with freshness.
Ingredients
- 2 pounds new potatoes
- 2 pounds new potatoes
- 4 large eggs
- kosher salt to taste (about 1 teaspoon)
- 1 cup mayonnaise
Instructions
- Start by setting up a large pot with water and salt - bring to a boil.
- Peel the potatoes and carrots - cut the potatoes to a large dice and the carrots to a small dice (this way you can cook them in the same pot and they'll cook at the same time!)
- Cook the potatoes and carrots until tender, drain and lay on sheet tray. Instantly drizzle with vinegar and salt, let cool.
- Cook the eggs to hard boil - start eggs in cold water, bring to a boil, turn heat off, cover and set timer for 12 minutes and you have perfect eggs! Chop the eggs and chill.
- Combine the potatoes, carrots, and eggs with mayonnaise, taste to re-season. You might need to add more vinegar and salt depending on your preferences.
- Chill for an hour or more, serve cold.
Notes
- I use canned beets to make this recipe, but you can use fresh beets as well. Simply boil the fresh beets to cook and make tender before mixing into the salad.
- To make the ensalada mixta, simply omit adding the beets.