Dominican Potato Egg Salad

Creamy and deliciously seasoned. This Potato Egg Salad will be a hit at your
Thanksgiving dinner, guaranteed!

Servings: 10 people

Author:

Prep Time:
15 minutes

Cook Time:
1 hour

Side Dish

Dominican Caribbean Latin Latin Fusion

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🧂 Ingredients

1 Peel potatoes. Cut in 2 inch chunks and boil until tender but not so tender that
they break apart. Place in a bowl and allow to cool down.
2 Peel carrots and cut in small thin chunks. Boil until tender but not breaking
apart. Place in the bowl with the potatoes and allow to cool down.
3 Boil eggs, let cool, peel and chop as preferred. Add to potatoes and carrots
bowl.
4 In a small bowl, combine olive oil, salt and vinegar. Stir well.
5 Add the mayonnaise to the potatoes, carrots and eggs and blend in well, gently.
6 Add olive oil mixture and blend in well, gently.
7 Move the potato salad to its serving platter, cover and refrigerate until
serving.
8 Once ready to serve, either decorate with some cilantro leaves in the center for
presentation or sprinkle chopped cilantro.