Traditional Dominican Potato Salad Recipe with Egg
This creamy and tangy Dominican potato salad is the flavorful side dish your next summer cookout or backyard BBQ deserves! It’s a unique twist on classic potato salad and great for feeding a crowd. Instant Pot and stovetop instructions included!
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 4 medium Russet potatoes peeled and diced
- 12 whole carrots peeled and diced
- ½ cup red onion finely diced
- 3 large eggs
- 2 cups water
- 2 Tablespoons apple cider vinegar
- ½-1 teaspoon salt
- 1 cup mayonnaise
- cilantro for garnish
Instructions
- Prep the Produce: Wash, peel, and dice 4 medium Russet potatoes into ½-inch pieces and 12 oz of whole carrots into ¼-inch pieces. Finely dice ½ of a small red onion (about ½ a cup) and set aside.
- Pressure Cook: Add the 4 medium diced potatoes and 12 oz of diced carrots to the bottom of an Instant Pot or pressure cooker, then pour in 2 cups of water. Place a steam rack over the vegetables and carefully set 3 large whole eggs (in the shell) on top of the rack. Pressure cook on high for 4 minutes, and perform a manual quick release as soon as the cooking time is up.
- Cool the Ingredients: While the veggies are cooking, prepare an ice bath for the eggs. Once all the pressure is released, immediately transfer the eggs to the ice bath to cool for 5 minutes. Drain the potatoes and carrots completely, transfer them to a bowl, and place them in the refrigerator to cool for at least 20 minutes.
- Pickle the Onions and Mix Dressing: While the eggs and veggies are cooling, add the diced red onion, 2 tablespoons of apple cider vinegar, and ½ to 1 teaspoon of salt to a large mixing bowl. Stir and let this mixture sit to quick-pickle the onions until the potatoes and carrots are fully cooled.
- After the 20-minute cooling window, stir 1 cup of mayonnaise into the onion mixture until smooth.
- Toss the Salad Base: Peel and dice the cooled boiled eggs into bite-sized pieces. Add the diced eggs, chilled potatoes, and carrots into the large mixing bowl with the dressing. Gently fold everything together until all ingredients are well-combined. Taste the salad at this point and add an extra pinch of salt if needed.
- Chill and Serve: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least one hour. Just before serving, top the salad with freshly chopped cilantro.
Notes
STOVETOP INSTUCTIONS
STEP 1: Prep the Produce
Wash, peel, and dice 4 medium Russet potatoes into ½-inch pieces and 12 oz of whole carrots into ¼-inch pieces. Finely dice ½ of a small red onion (about ½ a cup) and set aside.
STEP 2: Boil the Vegetables and Eggs
Place the diced potatoes and carrots into a large pot and add 1 tablespoon of salt. Add 3 large whole eggs (in the shell) directly into the pot with the vegetables. Pour in enough water to cover all ingredients by about 1 inch. Bring the pot to a rolling boil over high heat, then lower the heat slightly to maintain a gentle boil. Cook for 10 to 12 minutes, or until the potatoes and carrots are easily pierced with a fork.
STEP 3: Cool the Ingredients
While the veggies are boiling, prepare an ice bath for the eggs. As soon as the vegetables are fork-tender, use a slotted spoon to carefully transfer the hot eggs directly into the ice bath to cool for 5 minutes. Drain the potatoes and carrots completely into a colander, transfer them to a bowl, and place them in the refrigerator to cool for at least 20 minutes.
STEP 4: Pickle the Onions and Mix Dressing
While the eggs and veggies are cooling, add the diced red onion, 2 tablespoons of apple cider vinegar, and ½ to 1 teaspoon of salt to a large mixing bowl. Stir and let this mixture sit to quick-pickle the onions until the potatoes and carrots are fully cooled. After the 20-minute cooling window, stir 1 cup of mayonnaise into the onion mixture until smooth.
STEP 5: Toss the Salad Base
Peel and dice the cooled boiled eggs into bite-sized pieces. Add the diced eggs, chilled potatoes, and carrots into the large mixing bowl with the dressing. Gently fold everything together until all ingredients are well-combined. Taste the salad at this point and add an extra pinch of salt if needed.
STEP 6: Chill and Serve
Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least one hour. Just before serving, top the salad with freshly chopped cilantro.