Ensalada Rusa Recipe (“Russian” Potato Salad)
Ensalada Rusa Recipe (“Russian” Potato Salad): a Dominican's favorite. It is usually served on special occasions and at Christmas dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
- 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.
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.
Can you freeeze Russian salad?
No, you cannot. Russian salad does not freeze well, in my opinion at least, and this is why: I tried freezing both with and without adding the mayo first, without the mayo it wasn't nearly as bad, but the eggs did not freeze well, thought it was still sorta edible. The salad already mixed with the mayo was mushy, with chewy pieces of eggs. Not enjoyable at all. If you have a different experience, I'd love to hear it.
Calories: 241kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 933mg | Potassium: 520mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3655IU | Vitamin C: 17.5mg | Calcium: 50mg | Iron: 3.2mg