Table of Contents
Introduction
Author Notes
When it comes to side dishes in Dominican cuisine, nothing captures hearts (and taste buds) quite like Dominican potato salad, also affectionately known as pink potato salad. This creamy, flavorful, and beautifully pink-hued dish is a staple at Dominican family gatherings, potlucks, and barbecues. Whether you’re celebrating a special occasion or want to spice up your weeknight dinners, this Dominican potato salad recipe is guaranteed to impress.
This blog will guide you through everything you need to know to make a perfectly balanced, crowd-pleasing ensalada rusa, from choosing the best ingredients to serving suggestions and creative variations.
Key Takeaways
- Dish Name: Dominican Ensalada Rusa (Dominican Potato Salad Recipe)
- Famous For: Its distinctive pink color, creamy texture, and balance of salty and tangy flavors.
- Perfect For Potlucks, barbecues, holidays, and Dominican-style meals.
- Essential Tip: Use fresh beets for the perfect pink hue and authentic taste.
Dominican Potato Salad Recipe Details
Ingredients with Amounts
To create a traditional Dominican ensalada ruza, you’ll need the following ingredients:
- 4 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium beet, peeled and diced
- 0.5 cup mayonnaise
- 1 tablespoon white vinegar
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper
- 2 hard-boiled eggs, finely chopped (optional for garnish)
- 0.5 small red onion, finely chopped
- 0.25 cup green peas (canned or frozen; optional)
Optional Add-ins
- Chopped celery for added crunch
- Pickles or pickle juice for a tangy twist
- Apples for a subtle sweetness
Preparation Steps
Creating Dominican potato salad from scratch is a straightforward process. Follow these steps for a meal that offers both ease and excellence:
Step 1: Prepare the Vegetables
- Start by peeling and dicing your potatoes, carrots, and beet into uniform bite-sized cubes.
- Heat a large pot of water with salt until it reaches a boil. Add the diced potatoes first and cook for about 8-10 minutes until tender but not mushy; you want them to stay intact. Use a slotted spoon to lift the potatoes out and place them in a bowl to cool.
- Next, add the carrots to the same boiling water and cook for about 5-6 minutes until tender. Repeat the cooling process.
- Finally, cook the beets in the same water until tender (around 12–15 minutes). Be sure to boil the beets separately if you prefer a less pronounced pink color.
Step 2: Assemble the Salad
- Once the vegetables are cool, combine the cooked potatoes, carrots, and beets in a large mixing bowl.
- Toss in the red onion, green peas (if using), and chopped hard-boiled eggs for added flavor and texture.
Step 3: Make the Dressing
- In a small bowl, whisk together mayonnaise, white vinegar, salt, and pepper. Adjust the seasoning to suit your taste preferences.
- Pour the dressing over your mixed vegetables and gently fold everything together until evenly combined.
Step 4: Chill and Serve
Cover the bowl with plastic wrap and chill it in the refrigerator for at least an hour to let the flavors blend. Serve chilled as a vibrant and creamy side dish.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins |
| Servings: 6 |
Cooking Tips
Cook’s Note
- Go Fresh: Use fresh beets instead of canned for a more authentic flavor and vibrant color.
- Gentle Mixing: Mix carefully to avoid mashing the vegetables and keep the texture chunky.
- Customize: Adjust the mayo-to-vegetable ratio to match your personal creaminess preference.
Variations/Substitutions
- Vegan Option: Replace mayonnaise with vegan mayo and skip the eggs.
- Low-Calorie Swap: Use Greek yogurt instead of mayonnaise for a healthier twist.
- More Protein: Add shredded chicken or diced ham to turn it into a protein-packed meal.
- Punch of Citrus: Add a little fresh lime juice to brighten up the flavors.
Equipment Needed
- A sturdy cutting board and sharp knife are essential for chopping vegetables.
- Large pot for boiling vegetables.
- Colander or slotted spoon to drain.
- Large mixing bowl for assembling.
- Small bowl for mixing dressing.
Nutrition & Serving
Nutrition Facts (Per Serving)
| 180 | 9g | 20g | 3g |
| Calories | Fat | Carbs | Protein |
| 3g | 4g | ||
| Fiber | Sugar |
Serving Suggestions
Pair your ensalada rusa with some classic Dominican dishes to make a complete meal. It complements these dishes exceptionally well:
- Dominican-style roasted chicken (pollo asado)
- Arroz Blanco (white rice) and stewed beans
- Tostones (fried plantains)
- Pernil (roasted pork shoulder) for holiday meals.
For a more casual meal, you can serve it alongside grilled meats or as part of a barbecue spread.
Final Thoughts
Personal Touch
Growing up in a Dominican household, ensalada rusa was more than just a side dish—it was a tradition. Every family gathering had a distinct variation of pink potato salad in its center, and my Abuela prided herself on making the creamiest one in the neighborhood. To me, this recipe is not just about recreating a dish; it’s about preserving the memories and love that went into every batch.
Conclusion
Dominican potato salad (ensalada rusa) is a celebration of color, flavor, and culture. Whether you’re introducing someone new to Dominican cuisine or revisiting a childhood favorite, this pink potato salad will quickly become a go-to recipe in your repertoire.
Want more mouth-watering recipes like this? Subscribe to our blog now and never miss out on discovering the world’s most beloved dishes. From our kitchen to yours, happy cooking!
FAQ
Why is Dominican potato salad called ensalada rusa?
The name ensalada rusa, meaning “Russian salad,” originates from a similar dish created in Russia in the 19th century. Dominican cuisine adapted it with local twists, including the addition of beets for the signature pink color.
Can I make ensalada rusa in advance?
Absolutely! This salad actually tastes better if made ahead of time, as the flavors have more time to meld together. Keep it refrigerated and consume within 2-3 days.
Is it necessary to include the beets?
While beets give this salad its lovely pink color and unique flavor, you can skip them if you’re not a fan. The salad will still be delicious, but it won’t carry the authentic hue.
Can I freeze Dominican potato salad?
Potatoes don’t freeze well, as they can become watery or change texture when thawed. It’s best to enjoy ensalada rusa fresh or refrigerated.
What’s the difference between ensalada rusa and other potato salads?
The main difference lies in its pink hue from the beets and the use of carrots and peas, giving it a Dominican flair. Its creaminess and flavor balance also set it apart.
Enjoy your flavorful adventure into Dominican cuisine! Subscribe now for more delectable recipes straight to your inbox.