A Dominican take on Russian salad with diced potatoes, carrots, beets, eggs, and green peas bound in a creamy mayonnaise dressing, served cold.
Ingredients
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4 large potatoes, peeled and cubed
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3 carrots, peeled and cubed
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2 beets, peeled and cubed
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1 cup frozen peas
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3 hard-boiled eggs, diced
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200ml mayonnaise
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1 tbsp white vinegar
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Salt and pepper
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Fresh parsley for garnish
Instructions
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1
Boil potatoes, carrots, and beets separately until tender (they cook at different rates). Drain and cool completely.
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2
Cook peas in boiling water for three minutes. Drain and cool under cold running water.
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3
Dice all vegetables into small, uniform cubes about one centimeter. Dice hard-boiled eggs the same size.
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4
Combine all vegetables and eggs in a large bowl. Add mayonnaise and vinegar. Fold gently to coat without mashing.
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5
Season with salt and pepper. Refrigerate at least two hours so flavors meld together.
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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.