Ensalada rusa is a classic Dominican potato salad made with tender potatoes, carrots, hard-boiled eggs, peas, corn, and mayonnaise. Creamy, flavorful, and slightly tangy from quick-pickled red onions, it’s a favorite at Dominican family gatherings, from birthdays and baby showers to Christmas Eve dinner.
In the Dominican Republic, you’ll find two popular versions: ensalada rusa, made with beets that give it its signature pink color, and ensalada mixta, made without beets. Both are delicious and easy to prepare, and this recipe shows you how to make either one.
Serve it alongside Pollo Guisado, Moro de Guandules, and Tostones for a delicious Dominican meal.
Ensalada Rusa vs. Ensalada Mixta: What’s the Difference?
The name ensalada rusa translates to “Russian salad” and comes from Olivier salad, a dish that originated in Russia and eventually became popular throughout Europe and Latin America. Over time, different countries developed their own versions, including the Dominican Republic.
Dominican potato salad is made with potatoes, carrots, hard-boiled eggs, peas, corn, and mayonnaise. What makes this version especially flavorful is the red onion marinated in vinegar, which adds a subtle tang without overpowering the other ingredients. The vegetables are cut into small, even pieces and gently mixed with mayonnaise for a creamy texture.
In the Dominican Republic, the main difference between ensalada rusa and ensalada mixta is the addition of beets:
- Ensalada rusa: Includes beets, which give the salad its distinctive pink color.
- Ensalada mixta: Leaves out the beets, keeping the natural colors of the potatoes, carrots, peas, and corn.
Both versions are popular at Dominican gatherings, and you can make either one using this recipe.
Step-by-Step Instructions
Place the peeled, halved potatoes and carrot pieces in a large pot. Cover with cold water by about 1 inch, add the salt, and bring to a gentle boil over medium-high heat. Cook for about 10 minutes, then carefully add the eggs. Continue cooking for another 10–12 minutes, until the eggs are hard-boiled and the potatoes and carrots are fork-tender. If the vegetables need more time, remove the eggs and continue cooking until the vegetables are tender. Drain and transfer everything to a tray to cool before handling.
While the vegetables cool, make your quick-pickled onion. Combine the chopped red onion with the apple cider vinegar and a pinch of salt and black pepper in a small bowl. Let it sit for at least 10 minutes. This step softens the sharp bite of the raw onion and adds a gentle tang that seasons the whole salad — don’t skip it.
Once everything is cool enough to handle, peel the eggs and cut the potatoes, carrots, and eggs into small, even cubes. Aim for bite-sized pieces that are consistent in size — this is what gives ensalada rusa its signature look and texture. Place everything in a large mixing bowl.
Add the thawed peas, the drained corn, and the marinated onions along with all of their vinegar liquid. Stir gently to combine. Then fold in the mayonnaise until everything is evenly coated and creamy. Taste and adjust with more salt and pepper if needed.
For ensalada rusa, gently fold in the well-drained sliced beets at the very end. For ensalada mixta, skip the beets entirely. Cover the bowl and refrigerate for at least 1 hour before serving. That chilling time makes a real difference — it lets the flavors come together and helps the salad set into that creamy, cohesive texture everyone loves.
Serving Suggestions
Ensalada rusa is a classic side dish for Dominican family gatherings, from birthday parties and Sunday lunches to Christmas Eve dinner. Its creamy texture and slightly tangy flavor make it a delicious complement to many traditional Dominican dishes.
For a classic Dominican meal, serve it alongside Pollo Guisado with White Rice (Arroz Blanco) or Arroz con Guandules. Add some Tostones for a little crunch.
During the holidays, ensalada rusa is especially delicious with Pernil al Horno, Pasteles en Hoja, or Dominican Roast Turkey (Pavo al Horno). It’s a great addition to a traditional Nochebuena dinner spread. And to complete your holiday menu, serve a glass of homemade Coquito for a festive drink everyone will look forward to.
For a simpler meal, pair it with Chuletas Fritas and your favorite rice dish.
Storage Tips
Store leftover ensalada rusa in an airtight container in the refrigerator for up to 3 days. Keep it refrigerated until ready to serve, and avoid leaving it at room temperature for more than 2 hours. If you’re serving it outdoors in hot weather, limit that time to 1 hour.
Before serving leftovers, give the salad a gentle stir. If it seems a little dry, add a small spoonful of mayonnaise to restore its creamy texture.
I don’t recommend freezing ensalada rusa. The potatoes can become grainy, and the mayonnaise-based dressing may separate after thawing.
Recipe Tips
- Beets or no beets: For the traditional pink ensalada rusa, add the beets at the end and gently fold them into the salad. For ensalada mixta, simply leave them out.
- Don’t overcook the potatoes: Cook them until fork-tender but still firm enough to hold their shape when diced. Let the potatoes and carrots cool before mixing to prevent a mushy salad.
- Marinate the onions: Letting the chopped red onion sit in apple cider vinegar helps mellow its sharp flavor and adds a delicious tanginess to the salad.
- Make it ahead: Prepare the salad a few hours before serving, or the night before, to give it enough time to chill and allow the flavors to come together. Keep it refrigerated until ready to serve.
Dominican Potato Salad (Ensalada Rusa or Mixta)
Author:Equipment
- Small bowl
- Knife and cutting board
Ingredients
- 2½ pounds russet potatoes (1.1 kg), peeled and cut in half
- 1 pound carrots (454 g), peeled and cut into 3-inch (7.5 cm) pieces
- ¾ teaspoon salt (4 g), plus more to taste
- 6 large eggs
- 1 cup red onion (160 g), finely chopped
- 2 tablespoons apple cider vinegar (30 ml)
- Pinch of salt and black pepper, to taste
- 1 cup frozen green peas (130 g), thawed
- ½ cup canned sweet corn (85 g), drained
- 1 can sliced beets, 14.5 ounces (411 g), drained — optional, for ensalada rusa
- 1 cup mayonnaise (225 g)
Instructions
- Place the potatoes and carrots in a large pot and cover with cold water by about 1 inch. Add ¾ teaspoon of salt and bring to a gentle boil over medium-high heat.
- Cook for about 10 minutes, then carefully add the eggs. Continue cooking for another 10–12 minutes, until the eggs are hard-boiled and the potatoes and carrots are fork-tender. If the vegetables need more time, remove the eggs and continue cooking until tender. Drain and transfer everything to a tray to cool before handling.
- While the potatoes cool, combine the 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 the cooled potatoes, carrots, and eggs into small bite-size cubes and place in a large mixing bowl.
- Add the peas (thawed), corn, and the marinated onions along with their vinegar liquid. Stir gently to combine.
- Fold in the mayonnaise until everything is evenly coated and creamy.
- Taste and adjust with more salt and pepper if needed.
- For ensalada rusa, gently fold in the well-drained sliced beets. For ensalada mixta, skip the beets.
- Cover and refrigerate for at least 1 hour before serving.
Video
Notes
- Fresh beets: If using fresh beets instead of canned, boil them until tender, then let them cool, peel, and slice before adding them to the salad.
- Make ahead: Prepare the salad a few hours in advance or the night before. Keep refrigerated until ready to serve.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and add a little more mayonnaise if needed to restore the creamy texture.
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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