Description
A creamy, flavorful Dominican potato salad made with potatoes, beets, carrots, peas, and a tangy mayonnaise dressing. A staple dish for Dominican gatherings, BBQs, and holiday feasts.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 medium beets, peeled and diced
- 2 carrots, diced
- ½ cup green peas
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar or lime juice
- ½ red onion, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Boil the Potatoes and Carrots: In a large pot, boil the diced potatoes and carrots in salted water until fork-tender (about 15 minutes). Drain and let cool.
- Cook the Beets Separately: In a separate pot, boil the diced beets for about 30 minutes until tender. Drain and let them cool.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, mustard, vinegar (or lime juice), salt, and pepper.
- Mix Everything: In a large mixing bowl, combine the cooked potatoes, carrots, beets, peas, and onions. Gently fold in the dressing until evenly coated.
- Chill & Serve: Cover and refrigerate for at least 1 hour before serving. Garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Cuisine: Dominican
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
Keywords: Dominican potato salad, ensalada rusa dominicana, Caribbean potato salad, beet potato salad