Ensalada Rusa (Russian Salad) in a Dominican blog?
Why yes! Practically every country on earth has a version of potato salad, and many also call theirs “Russian salad”, but did you know where Russian salad originated? I bet you won’t guess in a million years.
Well, what do you know, it did come from Russia after all!
The original “Russian salad” was created by the chef Laurence Olivier who worked at the prestigious Hermitage Restaurant in Moscow at the turn of the 19th Century. The original Olivier salad (as it is known in many countries) did not contain mayo, but a signature dressing that is now lost in time, but almost certainly contained mustard and oil from Provence.
The salad also contained beef tongue, cold cuts and lettuce, although it probably changed with the seasons, or availability of ingredients.
This is why this dish is known as Salade Olivier in France.
In our country it has become what is probably the most popular salad and is always present at all types of occasions. From the informal family reunions to the elaborate Christmas dinner table. From lunch to dinner.
Ensalada Rusa – Versions
Depending on the family’s taste, and on the occasion, different versions of this salad may be served. Two common versions are the one that includes beets and another with apples. This last one is the one usually served for Christmas.
From Russia with love!
Aunt Clara
- 1 lb [0.45 kg] of potatoes
- 2 large carrots
- 3 eggs
- 2 teaspoons of salt
- 1 medium beetroot (optional)
- 1 apple (any variety)
- 1 medium red onion , diced into small cubes
- 1/2 cup of sweet corn (optional)
- 1/2 cup of blanched or canned green peas (optional)
- 1/2 cup mayonnaise
-
Boil together the potatoes, carrots and eggs with a teaspoon of salt.
-
Boil the beetroot in a different pot (do not use beetroot if you are going to use apple).
-
Peel potatoes, carrots, eggs, apple (or beetroot) and dice into small cubes.
-
Mix potatoes, carrots, eggs, apple (or beetroot), onion. corn and peas. Add mayonnaise and mix.
-
Season with salt to taste.
-
Serve chilled.
Keep salad chilled at all times until it's time to consume.
There are as many varieties of this salad as there are home in the DR. Optional ingredients are added (or not) in some homes. Other options include adding a dash of vinegar, or a pinch of sugar to the salad. Experiment until you find the version you like most.
Ensalada de Coditos (Pasta Salad)
Thank you for this website I am a white women trying to cook for my husband who is Dominican and this is a big help i must say i have always hated American style potato salad it wasn’t until my husband took me to meet his parents that i fell in love with potato salad it was the first thing i learned to cook but I have never had it with peas corn or apples I have had it with either carrots or beets and i love it
I love this ensalada! I usually always make it with beets and also onions. When making it for a party I have to omit the onions and beets because not everyone likes onions. I think the onions are what make the salad. Anyway, they don’t know what they are missing. Another special tough my dear mother in law would do was to add a 1/2 of teaspoon of apple cider vinegar the veggies mixture together with the boiled eggs to give it a “tang”. I like it with or without. Thanks again for all your great recipes.
One of the tricks that my mom taught me for those whop may not like one is to great the onion on a box grater. You get the onion flavor through out the salad, without the chunks of raw onion that some find offensive. Another person added that they add apple cider vinegar to their salad and I would agree it is a must. Deliciosa!
I really like the recipes on this page.
of course you do
Is there a specific type of potato you like to use? For instance Yukon gold? Or does it matter?
Any potato big enough that it can be diced will work.
Yukon is perfect. Stay away from yellow potatoes as they tend to get too mushy in this salad.
Why wouldn’t you peel and dice all of the root vegetables first?
Of course you do. 🙂
Corrections: I ment to say “Beets”