Learn how to make this delicious and easy Ensalada Rusa a.k.a. Dominican Potato Salad. This two-way version is sure to be a family hit!
If you have never had Ensalada Rusa, then you are missing out. This salad is made in some way across many Western countries, where it is also well known as a Russian Salad.
This recipe is very popular in Dominican culture, where it’s also known as ensalada mixta (mixed salad). You’ll find us making this ensalada mostly for Christmas dinner but I like to have it for any occasion really. This salad did originate from Russia, and it’s just another one of the many dishes in Dominican food that have influences from other cultures.
Something really cool about this ensalada is that in Spain, this recipe is served as tapas and each country has its own version. You may find that this Dominican Potato Salad version I’m sharing with you today is different from the version you may find in other countries.
What Is Ensalada Rusa?
Ensalada Rusa is a potato salad. Almost every country in the world has their own version of potato salad, and in the Dominican Republic this ensalada de papa is very popular specially 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.
Are you wondering what type of ingredients you will use to make this side dish? This Russian Potato Salad has been around for a long time and I’m so excited to teach you all how to make it!
- Russet potatoes - These potatoes are going to be peeled and cut in half.
- Carrots - Make sure you peel and cut into 3 inch pieces.
- Salt - A little salt in this recipe goes a long way!
- Eggs - You are going to need six eggs total for this recipe.
- Red onion - When you chop this red onion, make sure you dice it up nice and small.
- Apple cider vinegar - When you add apple cider vinegar to potato salad, you are adding a little bit of tanginess.
- Salt and pepper to taste - You are going to add a little more salt and pepper to this dish.
- Green peas - This recipe calls for frozen peas for this recipe.
- Sweet corn - Canned corn is perfect for this recipe. If you have some on hand, you can use it for this recipe. Frozen corn can work as well.
- Sliced beets - This is an (optional) part of the recipe, but it’s totally worth adding.
- Mayonnaise - You’ll need the mayo to help bring the potato salad to life.
How to make Ensalada Rusa
Make it two ways:
This Ensalada Rusa can be made in two ways. Really the only difference is one version is made with beets and one is made without the beets. You may want to dig into both and see which version you like best.
- Take a large pot and put it over medium heat. You are then going to boil the potatoes and the carrots until they are tender.
- After you have let the potatoes and carrots cook for a bit, you are going to add the eggs to the pot. Bring the potatoes, carrots, and eggs to a boil.
- After everything is boiled and done, you are going to remove everything from the heat.
- As everything else is cooking, take the onion and place it in a small bow. Put the vinegar, salt, and pepper to taste into the bowl. Set this bowl aside.
- Take the cooled off eggs, potatoes, and carrots and cut everything up into small cubes. Put everything into a large bowl.
- Add the peas, corn, reserved onion, beets and mayonnaise.
- Cool in the fridge until you’re ready to serve it!
To make this version of the potato salad, follow the same steps for preparing the ensalada rusa and simply omit adding the beets.
Frequently Asked Questions
This potato salad can be served on its own or as a side dish. In the Dominican Republic is traditionally served for holiday dinner with a combination of these dishes:
Roasted Pork (Pernil)
Arroz con Gandules
Moro de Habichuelas (Beans and Rice)
Pollo Guisado (Dominican Stewed Chicken)
you need the potatoes, carrots, and eggs to be cooled down before you make it. Once everything is added and mixed together, you can place it in the fridge to be chilled until you’re ready to serve it. Most people would agree that this recipe tastes better when it’s cooled down.
It’s best to know that you cannot freeze ensalada rusa. This salad is best served fresh. This is because the eggs really do not freeze very well! If you decide to freeze it, you may end up with a soggy potato-like salad.
To store the ensalada rusa, you’ll want to place it in the fridge. You can leave it in the fridge for 3-5 days. Just make sure the ensalada is placed in an airtight container for storage.
It’s suggested to store the salad for up to three days, but it needs to be stored in the fridge during that time period.
Recipe Tips and Notes
- Variations for this recipe - If you’d like, you can add ham, green beans, or even chicken to the salad. Making these small changes may add more flavor to the dish. There are many variations of this dish floating around.
- Waxy potatoes work best - I use russet potatoes in this dish, but the waxier potatoes also work really well. However, use whatever you have on hand because this is a very versatile dish.
- Boil the eggs separately - If you’d like, you can boil these eggs separately. Do whatever works best for you. You just need boiled eggs in the end. Boiling everything together is how I made this dish for ease and less dishes to clean.
- Canned beets. I use canned beets to make this recipe, but you can use fresh beets as well. Simply boil the fresh beets to cook and make tender before mixing into the salad.
- How to make ensalada mixta? To make the ensalada mixta, simply omit adding the beets.
Other recipes you'll love:
- Shredded Rotisserie Chicken Sandwich
- Liver with Onions (Higado Encebollado)
- Pasteles en Hoja
- Holiday Pomegranate Sangria
- Easy Chipotle Barbacoa Recipe
Ensalada Rusa Recipe (Dominican Potato Salad)
- 2.5 lbs Russet potatoes, peeled and cut in half
- 1 lb carrots, peeled and cut into 3 inch pieces
- ¾ tsps salt
- 6 eggs
- 1 cup chopped red onion
- 2 tablespoons apple cider vinegar
- Pinch of salt and pepper to taste
- 1 cup green peas, frozen
- ½ cup sweet corn, canned
- 1 (14.5 oz) can sliced beets (optional)
- 1 cup mayonnaise
- In a large pot over medium high heat, boil the potatoes and the carrots until tender, about 15- 20 minutes. After about 10 minutes of cooking, add the eggs to the pot to boil the eggs with the potatoes and carrots until cooked. Remove from the heat and discard the boiling water. Let cool.
- While the potatoes are cooking, place the onion in a small bowl. Stir in vinegar and a pinch of salt and pepper. Set aside.
- Cut the cooled potatoes, carrots and eggs into cubes. Place it all in a large mixing bowl. Add the peas, corn, reserved onion, beets and mayonnaise. Mix to combine well. To make the ensalada mixta, omit adding the beets.
- Place in the fridge until ready to serve.
- I use canned beets to make this recipe, but you can use fresh beets as well. Simply boil the fresh beets to cook and make tender before mixing into the salad.
- To make the ensalada mixta, simply omit adding the beets.