Ensalada Rusa

Name: Ensalada Rusa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Dominican
Ingredients: 4 large potatoes, peeled and cubed; 3 carrots, peeled and cubed; 2 beets, peeled and cubed; 1 cup frozen peas; 3 hard-boiled eggs, diced; 200ml mayonnaise; 1 tbsp white vinegar; Salt and pepper; Fresh parsley for garnish

Ensalada Rusa (en-sa-LAH-da ROO-sa)

Dominican Potato Salad

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 244 kcal

A Dominican take on Russian salad with diced potatoes, carrots, beets, eggs, and green peas bound in a creamy mayonnaise dressing, served cold.

Nutrition & Info

Protein 6.0g

Carbs 28.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

large pot mixing bowl sharp knife cutting board

Presentation Guide

Vessel: large serving bowl

Garnishes: parsley, sliced egg on top

Accompaniments: roasted chicken, bread

Ingredients

4 large potatoes, peeled and cubed
3 carrots, peeled and cubed
2 beets, peeled and cubed
1 cup frozen peas
3 hard-boiled eggs, diced
200ml mayonnaise
1 tbsp white vinegar
Salt and pepper
Fresh parsley for garnish

Instructions

1
Boil potatoes, carrots, and beets separately until tender (they cook at different rates). Drain and cool completely.
2
Cook peas in boiling water for three minutes. Drain and cool under cold running water.
3
Dice all vegetables into small, uniform cubes about one centimeter. Dice hard-boiled eggs the same size.
4
Combine all vegetables and eggs in a large bowl. Add mayonnaise and vinegar. Fold gently to coat without mashing.
5
Season with salt and pepper. Refrigerate at least two hours so flavors meld together.
6
Serve cold, garnished with parsley. This salad is best made a day ahead for maximum flavor development.

💡

Did You Know?

Every Dominican family claims their ensalada rusa is the best, and the dish is the most anticipated side dish at Nochebuena (Christmas Eve) dinner.

Chef's Notes

Equipment Tips

large pot
mixing bowl
sharp knife
cutting board

Garnishing

parsley, sliced egg on top

Accompaniments

roasted chicken, bread

The Story Behind Ensalada Rusa

Ensalada rusa arrived in the Dominican Republic through the long chain of culinary transmission from Russia through France and Spain. The dish was adopted enthusiastically and became an essential component of the Dominican Christmas table. Dominican versions tend to include beets, which give the salad a distinctive pink tinge, and the mayonnaise dressing is often more generous than European versions. Its preparation is a collaborative family effort during the holidays.

🕐 Traditionally enjoyed christmas eve and holiday celebrations 📜 Origins: Russian-European via Spanish colonial influence

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