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RECIPE
8 INGREDIENTS8 STEPS1hr 15min

Dominican Potato Egg Salad

5.0
1 Ratings
Creamy and deliciously seasoned. This Potato Egg Salad will be a hit on your dinner table.
Dominican Potato Egg Salad Recipe | SideChef
Creamy and deliciously seasoned. This Potato Egg Salad will be a hit on your dinner table.
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
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Fulfilled by
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
1hr 15min
Total Time
$3.01
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
15 cups
peeled and cut into 2-inch chunks
3
Large  Carrots
peeled and diced small
10
1/4 cup
1 Tbsp
White Wine Vinegar
1 Tbsp
2 cups
Mayonnaise
to taste
Chopped  Fresh Cilantro
for serving
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Nutrition Per Serving

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CALORIES
625
FAT
45.9 g
PROTEIN
11.2 g
CARBS
43.1 g

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 Instructions

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Step 1
Boil Russet Potatoes (15 cups) 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) .
ADD TO PLAN

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Nutrition Per Serving
Calories
625
% Daily Value*
Fat
45.9 g
59%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
199.8 mg
67%
Carbohydrates
43.1 g
16%
Fiber
3.5 g
12%
Sugars
2.5 g
--
Protein
11.2 g
22%
Sodium
1085.9 mg
47%
Vitamin D
1.0 µg
5%
Calcium
63.5 mg
5%
Iron
2.9 mg
16%
Potassium
1073.0 mg
23%
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