Dominican Potato Egg Salad

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 cups

Russet Potatoes

peeled and cut into 2-inch chunks

3

Large Carrots

peeled and diced small

10

Eggs

1/4 cup

Olive Oil

1 Tbsp

White Wine Vinegar

1 Tbsp

Salt

2 cups

Mayonnaise

to taste

Chopped Fresh Cilantro

for serving

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) .