Every year on Thanksgiving and Christmas, I get the question from my family and friends “Are you making your potato salad recipe?” The answer to that is Yes! This is a recipe I trust will always be a winner. Fair warning, the only problem with this Holiday Potato Salad is that it will not last long on the table!
Easy Potato Salad
This potato salad is a classic side dish in Latin America. I’m from Santo Domingo, the capital of the Dominican Republic. Growing up during the holidays, I always saw this potato salad on the table whether we spent it at home or visiting family. My grandmother would even add her touch to it and add eggs. It’s very delicious!
Now let me show you my favorite version of this Potato Salad and the reason for this is because it’s easy and fuss-free!
How to make Potato Salad
The first step is to peel and boil the potatoes and carrots for about 25 minutes over high temperatures until the veggies are soft. Add salt to the water. This will help with the taste of the salad (about 1 teaspoon).
Next, let the veggies cool down and mince or dice all your vegetables to your desired size. I like my salad to have a very smooth and creamy texture, so I chop mine very thin.
Then, combine the diced potatoes, carrots, celery, beets, and red onion with mayonnaise in a large mixing bowl. Continue by adding the cider vinegar and a few pinches of salt ( to your taste).
Refrigerate for 30 minutes or so before serving it.
This Holiday Potato Salad is just delightful!
Tips and Tricks:
- If preferred, boil eggs, slice them or mince it and add to the potato salad
- Add apples, onions(red or white), my personal favorite
- For a thicker texture, cut the vegetables into cubes.
- For a creamy texture dice the vegetables. The smaller the size of the veggies the smoother your potato salad will be.
This Potato Salad pairs well with my Fuss-free Turkey Recipe or a Juicy Whole Chicken.
Below you will find a convenient printable recipe card. Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!!
Holiday Potato Salad
Ingredients
- 3 pounds potatoes (medium-sized)
- 2 large carrots
- 1 cup beets
- 1 stalk celery
- 1 cup mayonnaise
- 2 tablespoon apple cider vinegar
- 2 teaspoons salt (divided)
Instructions
- Boil the potatoes and carrots for about 25 minutes over high temperatures or until the veggies are soft. Season with salt about 1 teaspoon.
- Then, let the veggies cool down and dice the carrots, potatoes, beets and celery to your desired size. I like my salad to have a very smooth and creamy texture so I dice mine very thin.
- In a large mixing bowl, combine all the vegetables and add mayonnaise, apple cider vinegar, and salt to taste. Mix until well combined.
- Refrigerate the salad for 30 minutes or so before serving it.
Notes
- If preferred, boil eggs, slice them or mince them and add to the potato salad. You can also add apples.
- For a thicker texture, cut the vegetables into cubes.
- For a creamy texture, dice the vegetables as I did. The smaller the size of the veggies, the smoother your potato salad will be.
Nutrition
