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SideChef
Recipes
Dairy-Free
Dominican Potato Egg Salad
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Recipe

8 INGREDIENTS • 8 STEPS • 1HR 15MINS

Dominican Potato Egg Salad

5
1 rating
Creamy and deliciously seasoned. This Potato Egg Salad will be a hit on your dinner table.
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Dominican Potato Egg Salad
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Belqui's Twist
I clearly love to cook but I am so much more than that. I am a wife, a mother of two, digital marketing executive and an Autism support coach. Yep! My hands are full!
https://www.belquistwist.com
Creamy and deliciously seasoned. This Potato Egg Salad will be a hit on your dinner table.
1HR 15MINS
Total Time
$3.01
Cost Per Serving
Ingredients
Servings
10
US / Metric
Russet Potato
5 lb
Russet Potatoes
peeled and cut into 2-inch chunks
Carrot
3
Large Carrots
peeled and diced small
Egg
10
Eggs
Olive Oil
1/4 cup
Olive Oil
White Wine Vinegar
1 Tbsp
White Wine Vinegar
Salt
1 Tbsp
Salt
Mayonnaise
2 cups
Mayonnaise
Fresh Cilantro
to taste
Chopped Fresh Cilantro
for serving
Nutrition Per Serving
VIEW ALL
Calories
623
Fat
45.7 g
Protein
11.2 g
Carbs
43.1 g
Add to plan
logo
Dominican Potato Egg Salad
Save
author_avatar
Belqui's Twist
I clearly love to cook but I am so much more than that. I am a wife, a mother of two, digital marketing executive and an Autism support coach. Yep! My hands are full!
https://www.belquistwist.com

Author's 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!
Cooking InstructionsHide images
step 1
Boil Russet Potatoes (5 lb) until tender but not so tender that they break apart. Place in a bowl and allow to cool down.
step 2
Boil Carrots (3) until tender but not breaking apart. Place in the bowl with the potatoes and allow to cool down.
step 3
Cook Eggs (10) in boiling water for 6-7minutes. Let cool, peel and chop as preferred. Add to potatoes and carrots bowl.
step 4
In a small bowl, combine Olive Oil (1/4 cup), Salt (1 Tbsp), and White Wine Vinegar (1 Tbsp). Stir well.
step 5
Add the Mayonnaise (2 cups) to the potatoes, carrots and eggs and blend in well, gently.
step 6
Add olive oil mixture and blend in well, gently.
step 7
Move the potato salad to its serving platter, cover and refrigerate until serving.
step 8
Once ready to serve, sprinkle with Fresh Cilantro (to taste).
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Tags
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Dairy-Free
American
4th of July
Budget-Friendly
Gluten-Free
Lunch
Shellfish-Free
Father's Day
Vegetarian
Potatoes
Game Day
Salad
Side Dish
Summer
Vegetables
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