Description
Ensalada Rusa, a classic Dominican potato salad, features tender potatoes, carrots, hard-boiled eggs, and a creamy mayonnaise dressing, enhanced with pickled beets for a vibrant flavor. This refreshing and colorful salad is perfect as a side dish or part of a festive meal.
Ingredients
Vegetables
- 2½ lb (1.1 kg) Russet potatoes, peeled and cut in half
- 1 lb (454 g) carrots, peeled and cut into 3-inch (7.5 cm) pieces
- 1 cup (150 g) frozen green peas
- ½ cup (85 g) canned sweet corn, drained
- 1 can (14.5 oz/411 g) sliced beets, drained (optional; for Ensalada Rusa)
Other ingredients
- 6 large eggs
- ¾ teaspoon (4 g) salt, plus more to taste
- 1 cup (160 g) red onion, finely chopped
- 2 tablespoons (30 ml) apple cider vinegar
- Pinch of salt and black pepper, to taste
- 1 cup (240 g) mayonnaise
Instructions
- Boil potatoes and carrots: Place the halved potatoes and carrot pieces in a large pot and cover with cold water by about 1 inch. Stir in ¾ teaspoon of salt and bring to a gentle boil over medium-high heat.
- Add eggs to cook: After 10 minutes of boiling, carefully add the eggs to the pot. Continue cooking until the potatoes and carrots are tender when pierced, totaling 15–20 minutes.
- Drain and cool ingredients: Drain the pot and transfer potatoes, carrots, and eggs to a tray to cool until they can be comfortably handled.
- Prepare onion marinade: While cooling, combine finely chopped red onion, apple cider vinegar, and a pinch of salt and black pepper in a small bowl. Let this mixture sit to mellow the flavors.
- Cube ingredients: Peel the eggs, then cut the cooled potatoes, carrots, and eggs into small, bite-sized cubes and place them in a large mixing bowl.
- Add peas, corn, and onions: Add the frozen peas, sweet corn, and the marinated onions along with their vinegar dressing into the bowl.
- Mix with mayonnaise: Fold in the mayonnaise until all ingredients are evenly coated and creamy.
- Adjust seasoning: Taste the salad and adjust seasoning with additional salt and black pepper as needed.
- Add beets (optional): For traditional Ensalada Rusa, gently fold in the well-drained sliced beets last. Alternatively, skip the beets for Ensalada Mixta.
- Chill for flavor: Cover and refrigerate the salad for at least 1 hour and up to 3 days before serving to allow flavors to meld and improve texture.
Notes
- Using Russet potatoes ensures a fluffy texture that holds well in the salad.
- Beets are optional; adding them gives the salad the traditional 'Rusa' style and vibrant color.
- Make sure to fully cool the potatoes, carrots, and eggs before cutting to maintain shape.
- Adjust the amount of mayonnaise according to desired creaminess.
- You can prepare this salad up to 3 days in advance for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Dominican
