At every Dominican cumpleaños, baby shower, or Nochebuena table, there’s that one bowl everyone is eyeing—Ensalada Rusa. This creamy, gently tangy Dominican potato salad brings together tender potatoes and carrots, boiled eggs, and sweet pops of peas and corn, all kissed with quick-pickled red onion and plenty of mayo.
Some families make it “rosada” with beets; others go classic “ensalada mixta” and leave them out. However it shows up, it always disappears first. Serve it next to Pollo Guisado, a pot of Moro de Guandules, and a side of Tostones for the full Dominican spread.
What Is Ensalada Rusa?
Ensalada Rusa is a potato salad. Almost every country in the world has its own version of potato salad, and in the Dominican Republic, this ensalada de papa is very popular, especially during the holidays. My version includes russet potatoes, carrots, onions, beets, and several other ingredients. All mixed together to create something amazing! You can choose to leave the beets out if you’d like.
Step-by-Step Instructions
Cook the eggs and vegetables. Set a large pot over medium-high heat and add the peeled, halved potatoes and the carrot pieces. Cover with cold water by about 1 inch, season with ¾ teaspoon (4 g) salt, and bring to a gentle boil. Cook until the potatoes and carrots are tender when pierced, 15–20 minutes. After about 10 minutes of simmering, carefully slip in the eggs and boil them alongside the vegetables until cooked through. Drain everything and let it cool until easy to handle.
While the pot bubbles, make quick-pickled onions: in a small bowl, combine the chopped red onion with the apple cider vinegar and a pinch of salt and black pepper; let it sit to soften and mellow.
Bring it all together. Once cooled, cut the potatoes, carrots, and peeled eggs into bite-sized cubes and place in a large mixing bowl. Fold in the peas, corn, the marinated onions (liquid included), and mayonnaise until creamy and well combined; add beets now for the pink “Rusa,” or leave them out for the classic ensalada mixta. Taste and adjust salt and pepper. Chill until serving so the flavors marry and the salad sets beautifully.
Serving Suggestions
Ensalada Rusa is the side dish that brings a plate together. Pair it with Pollo Guisado, spoon it alongside Moro de Habichuelas, and add Tostones or Air Fryer Tostones for crunch.
Storage Tips
Refrigerate in an airtight container for up to 3 days. Stir before serving; add a spoonful of mayo or a splash of vinegar to revive the creaminess. Not freezer-friendly, as the potatoes can turn mealy.
Recipe Tips
- Beets or no beets: Pink “Rusa” = beets in; ensalada mixta = beets out. For a cleaner color, fold in well-drained beets last.
- Potato texture: Cook just until tender and cool before mixing to help pieces hold their shape.
- Onion step = flavor insurance: That quick vinegar soak mellows the bite and seasons the whole salad.
- Make-ahead: Best made a few hours ahead so it chills and sets.
- Serving day menu ideas: Perfect with Pernil aka Puerco Asado (Roasted Pork Shoulder) for holidays, or as part of a casual weekend spread with tostones and a simple green salad.
Ensalada Rusa (Dominican Potato Salad)
Author:Ingredients
- 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
- ¾ teaspoon 4 g salt, plus more to taste
- 6 large eggs
- 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 150 g frozen green peas
- ½ cup 85 g canned sweet corn, drained
- 1 can 14.5 oz/411 g sliced beets, drained (optional; add for “Rusa”)
- 1 cup 240 g mayonnaise
Instructions
- Place the halved potatoes and carrot pieces in a large pot and cover with cold water by about 1 inch. Stir in ¾ tsp salt. Bring to a gentle boil over medium-high heat.
- After 10 minutes of boiling, carefully add the eggs to the pot. Continue cooking until potatoes and carrots are tender when pierced, 15–20 minutes total.
- Drain the pot. Transfer potatoes, carrots, and eggs to a tray to cool until comfortable to handle.
- While they cool, combine the chopped red onion, apple cider vinegar, and a pinch of salt and black pepper in a small bowl. Let sit to mellow.
- Peel the eggs. Cut cooled potatoes, carrots, and eggs into small bite-size cubes; place in a large mixing bowl.
- Add peas, corn, and the marinated onions along with their vinegar to the bowl.
- Fold in the mayonnaise until everything is evenly coated and creamy.
- Taste and adjust with more salt and pepper if needed.
- Choose your style: For Ensalada Rusa, gently fold in the well-drained sliced beets last. For ensalada mixta, skip the beets.
- Cover and refrigerate at least 1 hour (up to 3 days) before serving for best flavor and texture.
Notes
- Fresh beets can be used; boil until tender, cool, peel, and slice before folding in.
- Chill at least 1 hour before serving for the best texture and flavor.
- Add more mayo or a splash of vinegar the next day to refresh the salad.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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