Imagine a creamy, flavorful potato salad that transports you to the sun-drenched beaches of the Dominican Republic. Introducing our classic, crowd-pleasing Dominican Potato Salad – a dish that celebrates the vibrant spices, tangy flavors, and rich textures of this beloved Caribbean cuisine. Whether you’re hosting a summer barbecue, a family gathering, or simply craving a taste of the tropics, this recipe is sure to delight your senses and leave your taste buds dancing with joy.
Growing up in the heart of the Dominican Republic, the aroma of freshly boiled potatoes, the zing of lime, and the warmth of aromatic spices were a familiar part of my childhood. This potato salad was a staple at every family gathering, a dish that brought us together and ignited memories of laughter, music, and the pure joy of sharing a meal. Now, I’m excited to share this treasured recipe with you, so you can experience the magic of Dominican cuisine in your own kitchen.
Prepare to embark on a flavor adventure, where the creamy texture of the potatoes mingles with the tangy notes of lime, the subtle sweetness of ripe plantains, and the aromatic blend of spices that make this dish truly unique. Each bite is a symphony of Caribbean flavors, a celebration of the vibrant culture that inspired it.
💖 What Makes This Recipe Truly Special?
What sets this Dominican Potato Salad apart is its bold, unapologetic flavor profile. Unlike the often-bland versions found elsewhere, this recipe embraces the bold seasonings and tangy accents that are the hallmark of Dominican cuisine. The creamy, melt-in-your-mouth texture of the potatoes is balanced by the crunchy bits of roasted plantains, creating a delightful contrast in every spoonful.
But it’s not just the flavor that makes this recipe special – it’s the ease of preparation and the way it brings people together. This is a dish that can be made in advance, making it the perfect choice for large gatherings or potlucks. And when you serve it up, the vibrant colors and irresistible aroma will have your guests clamoring for seconds (and thirds!).
Ingredients
• 1 cup (240 ml) mayonnaise
• 1/2 cup (120 ml) sour cream
• 2 tablespoons (30 ml) lime juice (about 1 lime)
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) paprika
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/2 teaspoon (2.5 ml) onion powder
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1.25 ml) black pepper
• 1 cup (240 ml) diced roasted plantains (about 1 large plantain)
• 1/2 cup (120 ml) diced red onion
• 1/4 cup (60 ml) chopped fresh cilantro
The key to this Dominican Potato Salad is the blend of aromatic spices and the addition of roasted plantains. The cumin, paprika, and oregano lend a warm, earthy depth to the dish, while the lime juice and sour cream provide a tangy counterpoint that brightens the flavors. The roasted plantains add a subtle sweetness and a delightful textural contrast, making this potato salad truly unique. Feel free to experiment with the spices to suit your personal taste preferences, but this blend is the perfect starting point to capture the essence of Dominican cuisine.
Instructions
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 12-15 minutes, until the potatoes are fork-tender. Drain the potatoes and let them cool completely.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
- Assemble the Salad: Add the cooled potatoes, roasted plantains, diced red onion, and chopped cilantro to the dressing. Gently fold the ingredients together until the potatoes are evenly coated.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to meld. Serve chilled, garnished with additional cilantro, if desired.
Timing Overview
• Cook time: 15 minutes
• Chill time: 60 minutes
• Total Time: 95 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 8 servings.
• Protein: 4 g
• Sodium: 404 mg
• Carbohydrates: 48 g
• Fat: 20 g
• Fiber: 5 g
🔄 Creative Twists & Variations
• To Make it Vegan: Replace the mayonnaise with a plant-based mayonnaise alternative, and the sour cream with a vegan sour cream or unsweetened coconut yogurt. Omit the roasted plantains or use a vegan plantain chip as a substitute.
• To Add a Spicy Kick: Stir in 1-2 tablespoons of minced jalapeño or habanero pepper, or add a few dashes of your favorite hot sauce to the dressing.
🍽️ Plating and Presentation Tips
• Garnish Suggestions: Garnish the potato salad with a sprinkle of paprika, a drizzle of extra-virgin olive oil, and a few sprigs of fresh cilantro for a vibrant, eye-catching presentation.
• Beverage Pairing: This dish pairs wonderfully with a refreshing tropical cocktail, like a rum-based mojito or a crisp, citrusy white wine.
❗ Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Using Cold Ingredients: Be sure to let the potatoes cool completely before assembling the salad. Using warm or hot potatoes will cause the dressing to break down and result in a watery, unappetizing texture.
• Mistake 3 – Not Preheating the Oven: For the best texture and flavor, make sure to preheat your oven before roasting the plantains. This will ensure they develop a delightful crunch on the outside while remaining soft and creamy on the inside.
🥡 Smart Storage for Maximum Flavor
• Freezing: This potato salad can be frozen for up to 3 months. Transfer it to an airtight, freezer-safe container and thaw in the refrigerator before serving.
• Reheating: If the salad has been refrigerated, let it sit at room temperature for 30 minutes before serving to allow the flavors to come back to life. For a quick reheat, place the desired portion in the microwave for 30-60 seconds, stirring halfway through.
❓ FAQs
Can I use a different type of potato for this recipe?
While Yukon Gold potatoes are the traditional choice for Dominican potato salad, you can also use Russet or red potatoes with great results. Yukon Golds have a creamy, buttery texture that works beautifully, but the other varieties will also provide a delicious final product. Just be sure to adjust the cooking time as needed, as different potato types may require slightly different boiling times.
How can I make this recipe more budget-friendly?
To save on costs, you can use a combination of mayonnaise and plain Greek yogurt instead of all mayonnaise. The yogurt provides a similar creamy texture and tangy flavor, but at a lower price point. You can also skip the roasted plantains and use diced boiled potatoes instead, or substitute regular onions for the red onions.
Can I make this potato salad ahead of time?
Absolutely! This Dominican Potato Salad actually gets better the longer the flavors have a chance to meld. You can make it up to 24 hours in advance and keep it refrigerated until ready to serve. Just be sure to give it a gentle stir before serving, as the dressing may settle to the bottom of the bowl.
What’s the best way to roast the plantains?
To roast the plantains, preheat your oven to 400°F (200°C). Peel the plantains and cut them into 1/2-inch thick slices. Toss the slices with a drizzle of olive oil and a sprinkle of salt. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, flipping halfway, until golden brown and caramelized on the edges.
Can I use a food processor to shred the vegetables?
While you can use a food processor to shred the onions and cilantro, I recommend dicing them by hand for this recipe. The food processor can sometimes make the vegetables too fine, resulting in a mushy texture that doesn’t complement the chunky potatoes and plantains. Dicing by hand ensures a better balance of textures in the final dish.
🥳 Wrapping It Up
This classic Dominican Potato Salad is a true celebration of Caribbean flavors and the rich culinary heritage of the Dominican Republic. From the creamy, comforting potatoes to the tangy, aromatic dressing and the sweet, crunchy plantains, every element of this dish works in perfect harmony to create a masterpiece that will have your taste buds singing with joy.
Whether you’re hosting a summer gathering, looking for a unique side dish to complement your main course, or simply craving a taste of the tropics, this Dominican Potato Salad is sure to become a new family favorite. So gather your loved ones, fire up the grill, and get ready to embark on a flavorful journey that will transport you straight to the heart of the Caribbean.
Buen provecho, my friends!
Classic, Crowd-Pleasing Dominican Potato Salad
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 12-15 minutes, until the potatoes are fork-tender. Drain the potatoes and let them cool completely.
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
- Add the cooled potatoes, roasted plantains, diced red onion, and chopped cilantro to the dressing. Gently fold the ingredients together until the potatoes are evenly coated.
- Cover the potato salad and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to meld. Serve chilled, garnished with additional cilantro, if desired.
