Dominican-Style Potato Salad *Traditional & Pink* #bigmamacooks

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients and fiber

bell pepper

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini provides a similar crunch with fewer calories

Peel and cut 6-7 large russet potatoes into thirds and set aside.

Peel and cut 5 carrots into halves.

Add the potatoes and carrots to a pot of boiling water and boil for 20 minutes.

Add 6 eggs to the pot and boil for an additional 13 minutes for hard-boiled eggs, totaling 33 minutes of boiling.

Remove the eggs and set aside in a bowl, then drain the potatoes and carrots and allow them to cool for at least 10 minutes.

Dice the cooled potatoes and carrots according to preference.

Dice the boiled eggs and add to the bowl with potatoes and carrots.

Dice 1 red onion and place it in a small bowl, covering it with 1 cup of white vinegar and 1 tablespoon of salt to brine.

Drain the vinegar from the onions and add them to the potato mixture along with 1 tablespoon of the vinegar.

Add 1 cup of mayonnaise to the mixture, tasting as you go, and adjust if necessary.

For the pink potato salad, leave half of the potato salad in the bowl and add half a can of diced beets and beet juice until the desired pink color is achieved.

Serve both potato salads on the same platter, dividing them with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens