Dominican Potato Salad Two Ways
This is that classic Dominican potato salad you see at every holiday table. Creamy, tangy, and loaded with flavor, with the option to turn half pink for that traditional beet version. It’s nostalgic, simple, and always a must.
Table of Contents
Ingredients
8–10 medium russet potatoes, peeled
6 medium carrots (or 3 extra-large carrots)
6 eggs
1 red onion, diced
1 cup white vinegar
1 tbsp salt
1 cup mayonnaise
Additional salt, to taste
For the Pink Version
1 can diced or sliced beets, diced
3–4 tbsp beet juice
Step-by-Step Instructions
Step 1: Cook the Vegetables & Eggs
Peel potatoes and cut each into thirds.
Peel and dice carrots into small pieces.
In a pot of boiling water, add potatoes and carrots. Boil for 20 minutes.
Add 6 eggs to the same pot. Boil for an additional 13 minutes.
Drain and let everything cool for about 20 minutes.
Step 2: Prep Onions and Assemble
In a bowl, combine diced red onion, 1 tbsp salt, and 1 cup white vinegar.
Set aside to soak while everything cools.
Dice cooled potatoes, carrots, and eggs.
In a large bowl, combine potatoes, carrots, and eggs.
Drain the onions and add them to the bowl.
Add 3–4 tablespoons of the vinegar (not all).Add 1 cup mayonnaise. Mix well.
Taste and adjust salt if needed.
This is the traditional Dominican white potato salad. Reserve half if making the pink version.
Step 3: Make the Pink Version
Dice the beets.
Add diced beets and 4 tablespoons of beet juice to the reserved half of the salad, add more beet juice to reach your desired color.
Mix until evenly pink.
Notes from My Kitchen
Don’t overcook the potatoes — you want them tender but not mushy.
Only add a little vinegar back in — too much will overpower the mayo.
The pink version is a holiday classic
