Dominican Potato Salad
A creamy and hearty Dominican Potato Salad that combines tender potatoes, crunchy carrots, and sweet peas in a rich mayonnaise dressing, perfect for gatherings.
Ingredients
Main Ingredients
- 3 cups potatoes (peeled and diced) The base of the salad providing creaminess.
- 1 cup mayonnaise Adjust based on texture preference.
- 1 cup carrots (diced) Adds color and crunch.
- 0.5 cup peas (cooked) Brightens the salad with a sweet burst of flavor.
Instructions
Preparation
- Wash and peel the potatoes, then cut them into evenly sized cubes.
- Place the diced potatoes in a large pot, cover with cold water, and add a pinch of salt.
Cooking
- Bring the water to a rolling boil over medium-high heat and let the potatoes cook for about 10-15 minutes until fork-tender.
- Drain the potatoes and allow them to cool for a few minutes.
Mixing
- While the potatoes are cooling, wash and dice the carrots. If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain.
- In a large mixing bowl, combine the cooled potatoes, diced carrots, and cooked peas. Stir gently to mix.
- Gradually add the mayonnaise, folding it into the salad gently.
- Season the salad to taste with salt and pepper.
Chilling & Serving
- Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving.
- Stir gently before serving and enjoy as a side dish.
Notes
For added flavor, consider a squeeze of lemon juice or a tablespoon of Dijon mustard. Store leftovers in an airtight container for up to 3 days.