[Recipe + Video] Ensalada Rusa (“Russian” Potato Salad)
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.
Servings 6 servings
Calories 241kcal
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
Notes
Keep salad chilled at all times until it's time to consume unless you'll serve it shortly after finishing it.
Nutrition
Calories: 241kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 933mg | Potassium: 520mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3655IU | Vitamin C: 17.5mg | Calcium: 50mg | Iron: 3.2mg