Ensalada Rusa Recipe (Dominican Potato Salad)
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!
Servings: 8 servings
Calories: 427kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 427kcal | Carbohydrates: 43g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 530mg | Potassium: 1082mg | Fiber: 6g | Sugar: 10g | Vitamin A: 9851IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 3mg