Dominican Potato Salad (Ensalada Rusa or Mixta)
This creamy Dominican potato salad, known as ensalada rusa with beets or ensalada mixta without, is made with tender potatoes, carrots, hard-boiled eggs, peas, corn, and mayonnaise. A touch of vinegar-marinated red onion adds delicious tanginess, making it a favorite side dish for Dominican family gatherings and holiday celebrations.
Servings: 8 servings
Calories: 497kcal
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
Calories: 497kcal | Carbohydrates: 55g | Protein: 15g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 534mg | Potassium: 1285mg | Fiber: 12g | Sugar: 11g | Vitamin A: 9749IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 4mg