Dominican Potato Salad with Beets (Pink Potato Salad)

Dominican pink potato salad with beets in a white bowl.

5 from 1 vote

Dominican Potato Salad with Beets (Pink Potato Salad)

This pink version of Dominican potato salad is a colorful twist on Russian potato salad (Ensalada Rusa). Made with russet potatoes, carrots, red onions, mayonnaise, and eggs, its famous color comes from adding beets with a little bit of their juice. Quick and easy to make, this side dish stands out at any gathering!

Prep Time15 mins

Cook Time15 mins

Chill time30 mins

Total Time1 hr

Course: Side Dish

Cuisine: Caribbean and Latin American

Diet: Gluten Free

Servings:

Calories: 465kcal

Author: Crystal DaCruz

Ingredients

2 pounds russet potatoes peeled and diced
2 carrots peeled and diced
3 eggs
½ cup chopped red onion
1 can of beets drained, reserve 2-3 teaspoons of the juice
2 teaspoon white vinegar
2 teaspoon fresh chopped cilantro
1 cup mayonnaise plus more if desired

Instructions

Place the diced potatoes, carrots, eggs, and 1 tablespoon of salt in a large pot. Fill with water, bring to a boil, and cook for about 15 minutes, or until the potatoes and carrots are tender.
Use a slotted spoon to remove the eggs and place them in ice-cold water. Drain the carrots and potatoes in a strainer, transfer to a bowl, and refrigerate until fully cooled (30-45 minutes).
Once the potatoes and carrots have cooled, peel and chop the eggs, and dice the beets.
In a large bowl, combine the carrots, eggs, beets, and chopped onions. Add the mayonnaise, vinegar, and 2 teaspoons of beet juice, then toss until everything is evenly coated.
Serve right away or chill until ready to serve.

Notes

Helpful tips:

Boil the potatoes until they’re tender, but not so mushy that they completely fall apart.
The trick to peeling eggs is to place them in ice water after boiling them, and then peeling them under cold running water. Don’t stress out if they don’t look perfect, you won’t be able to tell after chopping and mixing them with the other ingredients.
For more tanginess, add another teaspoon or 2 of vinegar. For brighter pink color add 1 or 2 more teaspoons of beet juice.

Nutrition