Ensalada Rusa (Dominican-Style Russian Potato Salad)
Ensalada Rusa has been on our table for as long as I can remember. Creamy, colorful, and comforting, this Dominican-style potato salad shows up at every family gathering and always disappears fast.
Ingredients for Ensalada Rusa
For the Base: Diced potatoes and carrots for a hearty, sweet foundation.
For the Veggies & Protein: Beets for color, peas for sweetness, corn for crunch, red onion for bite, and hard-boiled eggs for richness.
For the Dressing: Mayonnaise with vinegar or lemon juice, seasoned with salt and black pepper.
Variations of Ensalada Rusa
- Protein Boost: Add ham, tuna, or chicken for a heartier salad.
- Vegan Style: Use vegan mayo or cashew cream and skip the eggs.
- Light & Fresh: Try Greek yogurt or a yogurt-mayo mix for a lighter dressing.
How to Make Ensalada Rusa
There are a couple of ways to make this delicious salad, but here’s how I do it:
Start by dicing the potatoes and carrots into 3-inch pieces. Boil them until fork-tender, and add the peas a few minutes before they’re done.
While that cooks, hard-boil the eggs for 8 minutes. This gives you perfectly cooked eggs without the green ring.
Once the veggies are done, let them cool slightly. Then add everything to a large bowl, mix in the mayo, and season with salt, pepper, and vinegar.
Keesha’s Tips & Tricks
- Chop It Evenly: Dice potatoes and carrots to about the same size so they cook evenly and every bite feels balanced.
- Keep It Tender, Not Mushy: Boil until just fork-tender, then drain right away so they do not fall apart.
- Cool It Down First:Let the veggies cool before adding mayo, then chill the salad for at least 30 minutes so it stays creamy and the flavors come together.
How to Store Ensalada Rusa
Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the mayo-based salad chilled and avoid freezing. Give it a gentle stir before serving again.
What to Serve with Ensalada Rusa
- Grilled or Stewed Meats: Pairs well with pollo guisado, pernil, or BBQ.
- Rice Dishes: Complements arroz blanco or moro.
- Fried Fish: Great alongside Dominican-style fried fish or shrimp.
- Fried Snacks: Delicious with empanadas, tostones, or other frituras.
FAQs about Ensalada Rusa
More Delicious Recipes
If you’re a fan of chilled, flavorful salads, you’ll love this Octopus Salad or the creamy Ensalada de Coditos Con Atún. For another cold pasta salad, check out Sopa Fría de Coditos, a refreshing option that works for any warm day.
Ensalada Rusa (Russian Potato Salad)
Ingredients
- 1 1/2 pounds Russet potatoes, peeled and cubed into 3-inch pieces
- 1/2 pound carrots, peeled and cut into 3-inch pieces
- 4 large eggs
- 1 red onion, chopped
- 1 cup sliced cooked beets
- 1/2 cup green peas, frozen
- 1/2 cup mayonnaise
- 2 tbsp white wine vinegar
- Fine salt, to taste
- Freshly ground black pepper, to taste
Instructions
- First, peel and dice the potatoes and carrots into 3-inch pieces.
- Add them to a large pot filled with salted water. Cover with a lid and bring to a boil over medium-high heat. Cook for about 15–20 minutes, or until the vegetables are fork-tender.
- Add the lid to the pot and allow the vegetables to cook over medium-high heat for about 15 to 20 minutes or until they become fork tender.
- In the final 5 minutes of cooking, add the frozen peas to the pot so they cook briefly with the vegetables.
- Once everything is tender, drain the vegetables and peas, and set them aside in a large bowl to cool completely.
- In a separate pot, add water and bring it to a boil. Carefully add the eggs and cook for 8 minutes to hard-boil them. Once done, transfer them to a bowl of ice water to cool, then peel and chop them.
- While the vegetables are cooking, add water into a second large pot. Then, add your eggs and bring the water to a simmer. Cook the eggs for 8 minutes. They should be hard-boiled. Once the eggs are removed, place them in ice water so they cool completely.
- While the eggs are cooling, finely chop the red onion and slice the cooked beets. Set them aside. (Optional: soak the red onion in cold water or vinegar to reduce sharpness.)
- Once the potatoes, carrots, and peas have cooled, add the chopped eggs to the bowl.
- Then, add the red onion and sliced cooked beets.
- Stir in the mayonnaise and mix everything gently until well combined.
- Season with white wine vinegar, salt, and freshly ground black pepper to taste.
- Cover the bowl and refrigerate the salad for at least 1 hour before serving.
- Serve chilled as a refreshing and colorful side dish.
This turned out so delicious love the sweet and tangy flavors and it was so easy to make it as well!