Dominican Pink Potato Salad
Dominican Pink Potato Salad is a delicious and creamy dish, commonly served at family gatherings and festive events. The vibrant pink color comes from the inclusion of beetroot, making it not only a visual delight but also a nutritious choice. With a blend of potatoes, vegetables, and mayonnaise, this salad is perfect for any occasion.
Ingredients
- 4 medium potatoes, peeled and cubed
- 2 medium beets, boiled and peeled
- 1/2 cup frozen peas, thawed
- 1/2 cup carrots, finely chopped
- 1/2 cup mayonnaise
- 1/2 onion, finely chopped
- 2 tbsp mustard
- Black pepper to taste
- Salt to taste
- 1 tbsp olive oil (optional for extra creaminess)
Instructions
- Boil the potatoes and beets: In a large pot, cook the potatoes and beets until tender (about 20 minutes for potatoes, 30 minutes for beets). Drain and set aside to cool.
- Prepare the vegetables: While the potatoes and beets are cooling, chop the carrots and onions. Thaw the peas by placing them in warm water for a few minutes.
- Peel and chop the beets: Once the beets are cool enough to handle, peel and chop them into small cubes.
- Mix the ingredients: In a large mixing bowl, combine the boiled potatoes, beets, peas, carrots, and onions.
- Make the dressing: In a separate small bowl, mix the mayonnaise, mustard, salt, pepper, and olive oil (if using). Stir well to combine.
- Combine the salad: Pour the dressing over the vegetables and toss everything together gently until evenly coated.
- Chill and Serve: Cover the salad and let it rest in the refrigerator for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Notes
Nutrition (Per Serving):
- Calories: 180 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 7g
- Fiber: 4g
- Sodium: 220mg
- You can add boiled eggs for extra protein and richness.
- For a lighter version, you can replace some of the mayonnaise with Greek yogurt.
- Make sure to let the salad rest in the fridge for optimal flavor and texture.