Healthier “Russian” Potato Salad

Healthier "Russian" potato salad

The good thing about this season’s celebrations is that it spares no segment of our country. At least everyone celebrates New Year’s Eve with a feast fitting their budget.

But let’s not forget those with alimentary restrictions, be them because of religious, ethical or health reasons. And especially for those looking for a light alternative to some of our favorite dishes, this light potato salad is an excellent option.

Healthier "Russian" potato salad

A good thing about our moving our sites to this new concept is that I don’t feel constrained to just documenting our traditional recipes, if anything we are moving a bit from “Dominican Cooking” to “Dominican Flavors”, after all a great deal of favorites in our cuisine hail from faraway lands.  Few countries have stuck to a strictly local taste, thankfully.

Healthier "Russian" potato salad

This is one of those recipes, based on a favorite, which comes from half a world away, and that I have modified to fit the diet of readers who are on a low-cholesterol regimen.  The tastes are different, but it is a very delicious salad on its own.

Instead of whole eggs I have discarded the yolks, and instead of mayo I have used a light vinaigrette. If you are looking for the traditional version of this salad you can find it here.

Aunt Clara
Healthier “Russian” potato salad
Prep time
Cook time
Total time
For those looking for a light alternative to some of our favorite dishes, this Healthier "Russian" Potato Salad Recipe is an excellent option.
Serves: 6 servings
  • 1 large carrot, peeled
  • 3 large potato, peeled
  • 2 eggs
  • ½ cup of green peas, blanched
  • 1 small apple
  • 1 small red onion (optional)
  • ½ cup of rice vinegar
  • ¼ teaspoon of finely-crushed garlic
  • ⅓ extra virgin olive oil
  • 1 tablespoon of Dijon mustard (optional)
  • Salt
  • Pepper
  1. Boil the eggs, potatoes and carrot until the latter is tender.
  2. Remove eggs, potatoes and carrot from the water and cool to room temperature.
  3. Cut the onion into very small cubes, add a cup of hot water and let it rest for 5 minutes.
  4. Remove the onion from the water and discard water.
  5. Peel the eggs and discard the yolks.
  6. Peel the potatoes and carrot.
  7. Dice the potatoes, carrot, eggs and apple.
  8. Mix the potato, carrot, egg, apple, onion and peas.
  9. In a separate bowl mix oil, garlic, vinegar and mustard. Whisk until well-mixed.
  10. Add the dressing to the salad, season with salt and pepper to taste and serve.
Receive Aunt Clara’s Updates
Find out about new recipes, articles, and sometimes exclusive content.

{ 4 comments… add one }

  • Mayra Rodriguez May 15, 2012, 8:53 PM

    Than you for the beautiful presentation of our distinctive and wonderful cusine. GOD bless you. .may you continue sharing with the world a very imp. rtant part of our rich culture. Love the colors coordination used. The linens are just fine. I'm really going to try the Russian potatoe salad.. You just gained a new fan.

  • Aunt Clara January 3, 2012, 2:27 PM

    Aqui es más común en navidad.

  • Yadsia @ShopCookMake December 16, 2011, 3:07 PM

    A mi me encanta la ensalada de papa con manzana. Cuando era pequeña todo el mundo las preparaba así, pero ya eso se ha perdido. Que buena que esta receta las incluye.