Name: [Recipe + Video] Ensalada Rusa (“Russian” Potato Salad)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound potatoes ([0.45 kg] I prefer Yukon or any other waxy potato); 2 large carrots; 3 egg (medium); 2 teaspoons salt (or more, to taste (divided)); 1 medium beetroot ((optional)); 1 apple ((any variety)); 1 medium red onion; 2 tablespoons vinegar; ½ cup sweet corn ((optional)); ½ cup green peas (blanched or canned (optional)); ½ cup mayonnaise

En Español Recipe ↆ

Ensalada Rusa (“Russian” Potato Salad) is one of our most popular recipes and a favorite in all our parties and holiday meals.

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Why we ❤️ it

Ensalada Rusa (Russian Salad) in a Dominican blog? Why yes! Practically every country on earth has a version of potato salad, and many also call theirs "Russian salad".

In our country, it has become what is probably the most popular salad and is always present on all types of occasions, from informal family gatherings to the elaborate Christmas dinner table. From lunch to dinner.

What is ensalada rusa?

Ensalada rusa is a salad in which the main ingredients are potatoes, eggs, and mayonnaise. This potato salad is known in practically all countries of the western world, each country with different variations, and is very popular throughout the Hispanic world.

Dominican ensalada rusa

Dominican ensalada rusa, or ensalada mixta as we also call it has different touches from other countries, and many similiarities.

There are as many varieties of this salad as there are homes in the DR. Optional ingredients are added (or not) in some homes. Other options include adding a dash of vinegar, or a pinch of sugar to the salad. Experiment until you find the version you like most.

Bowl of Ensalada Rusa with Beet (Potato Salad) — Ensalada rusa - 2 ways

Bowl of Ensalada Rusa with Apple (Christmas to Salad) — Ensalada rusa - 2 ways

FAQs

Where does ensalada rusa come from?

In a shocking non-twist, Russian salad did come from Russia after all!
The original salad contained several other ingredients, like beef tongue, cold cuts, and lettuce, although this probably changed with the seasons, or availability of ingredients.

Who invented ensalada rusa?

The original "Russian salad" recipe was created by chef Lucien Olivier [1] who worked at the prestigious Hermitage Restaurant in Moscow in the 19th century. The original Olivier salad (as it is still known in many countries) did not contain mayonnaise, but a signature dressing that is now lost in time, which almost certainly contained mustard and oil from Provence.

What are other names for ensalada rusa?

In some places (like France and Russia) this is still called Salade Olivier [2], and in Spain, the Spanish potato salad is known as Ensaladilla or Ensaladilla Rusa [3], and is also served as tapas. In much of Latin America, it is simply Ensalada Rusa. Each country, region, or home has its own variations. Another name by which Ensalada Rusa is known in our country is Ensalada Mixta (Mixed Salad).

Can you freeze Russian salad?

No, you cannot. Russian salad does not freeze well, in my opinion at least, and this is why: I tried freezing both with and without adding the mayo first, without the mayo it wasn't nearly as bad, but the eggs did not freeze well, though it was still sorta edible. The salad already mixed with the mayo was mushy, with chewy pieces of eggs. Not enjoyable at all. If you have a different experience, I'd love to hear it.

What are the ingredients for ensalada rusa?

In the Dominican Republic, depending on the occasion and preferences, you can make a potato salad with apples, or a pink potato salad by adding beets. The first one is the most common for Christmas. Like all our dishes, there may be as many variations as there are homes in the country.

What are the best potatoes for ensalada rusa?

Waxy potatoes (like Yukon) are best for this salad as they don't turn too mushy when boiled and diced. There are as many varieties of this salad as there are homes in the DR. Optional ingredients are added (or not) in some homes. Other options include adding a dash of vinegar, or a pinch of sugar to the salad. Experiment until you find the version you like most.

How do you store ensalada rusa?

Keep salad chilled at all times until it's time to consume unless you'll serve it shortly after finishing it

About our recipe

I have found countless variations of this dish, depending on the cook's taste. The strangest ones have been an Ensalada Rusa salad with raisins, one to which the cook added sugar, and even a spicy one. In general, the recipes we present here are closer to the most common way to make it, and they are, of course, how I learned to make it from my mother.

You can read a lot more about ensalada rusa below the recipe.

How do you make your Dominican potato salad?

Recipe

Two bowls of Ensalada Rusa (“Russian” Potato Salad)

[Recipe + Video] Ensalada Rusa (“Russian” Potato Salad)

By: Clara Gonzalez

Learn how to make ensalada rusa, our favorite potato salad. We show you 2 ways to make ensalada rusa, or ensalada mixta as it's call in the Dominican Republic.

5 from 24 votes

Save for Later Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Salad

Cuisine Dominican, Latino

Servings 6 servings

Calories 241 kcal

Ingredients

1 pound potatoes, [0.45 kg] I prefer Yukon or any other waxy potato
2 large carrots
3 egg (medium)
2 teaspoons salt, or more, to taste (divided)
1 medium beetroot, (optional)
1 apple, (any variety)
1 medium red onion
2 tablespoons vinegar
½ cup sweet corn, (optional)
½ cup green peas, blanched or canned (optional)
½ cup mayonnaise

Instructions

Boiling potatoes: Place the potatoes, carrots, and eggs in a pot add enough water to cover (and extra). Add a teaspoon of salt. After 12 minutes have passed, remove the eggs from the water and continue boiling the carrots and potatoes until they are cooked through.
Boiling beetroot: Boil the beetroot in a different pot until it's cooked through (do not use beetroot if you are going to use apple).
Peeling and dicing ingredients: Once cooled to room temperature, peel potatoes, carrots, eggs, apple (or beetroot), and dice into small cubes.
Mincing onion: Mince the onion, add vinegar and let it rest until it's time to mix with the rest of the ingredients (at least 10 minutes). Discard the vinegar.
Mixing: Mix potatoes, carrots, eggs, apple (or beetroot), onion. corn and peas. Add mayonnaise and mix. Season with salt to taste.
Serving: You can either serve chilled or at room temperature, depending on your preferences.

Video

Tips and Notes

Keep salad chilled at all times until it's time to consume unless you'll serve it shortly after finishing it.

Nutrition

Calories: 241kcalCarbohydrates: 18gProtein: 5gFat: 16gSaturated Fat: 3gCholesterol: 105mgSodium: 933mgPotassium: 520mgFiber: 4gSugar: 4gVitamin A: 3655IUVitamin C: 17.5mgCalcium: 50mgIron: 3.2mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

READERS SEARCHED FOR dominican potato salad, ensalada mixta recipe, russian salad

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References

Cook's Info - Lucien Olivier
Marmiton - Salade Olivier (Russie)
La Vanguardia - Ensaladilla Rusa