This potato salad is also known as “ensalada Russa”, which means “Russian potato salad” in Dominican Republic. It’s a delicious companion to any meal, especially during the holidays or parties.
Some people like to add corn to it as well, I however, prefer to omit that altogether. Also, adding the vinaigrette that is infused with the onion gives it a delicious tangy flavor without the raw onion taste.
This salad serves about 6 people with generous portions. To make it, you will need the following ingredients:
5 Large Potatoes
3 – 4 Carrots
1 Cup of Peas
1 Cup of Beets (optional)
1/2 Cup Mayonnaise
1/2 tsp Salt
1 Small onion
1 Cup Vinegar
1/4 Cup Olive Oil
1/2 tsp Salt
1//4 tsp Ground Pepper
To begin, let’s make a vinaigrette to let it marinate. You can do this ahead of time (even the night before) so that the onion releases it’s flavor into the vinegar and oil. Adding this to the salad infuses some of the onion flavor without having to add raw onions to the salad.
First, take a small onion (can use a red or white onion) and cut into slices,
Put the onions in a bowl or small container, then add the vinegar to it.
Then pour the olive oil over the vinegar and onions,
Then add 1/2 tsp salt,
Then add about 1/4 tsp of ground black pepper to give it a little kick,
Now give it a good stir with a fork,
Cover it, and let it marinate for atleast an hour. I usually let it hang out at room temperature, but if you don’t plan on using it for a few hours (if you are making it ahead of time) then put it in the refrigerator. You will have some left over, it makes a delicious salad dressing.
Now let’s prepare the other vegetables for the salad. I prefer to boil everything separate since they all cook at different time intervals, also the carrots make the water orange and somewhat bitter, that flavor is infused into the potatoes if you boil them together.
First, take 4 eggs and add them to a small pot and add cold water to them, then put them on the stove on high heat to boil them (they will boil for about 15 minutes).
While the eggs are coming to a boil, take the potatoes, peel them and then cut them into small cubes,
Make sure to cut the cubes into nice big bites so they don’t break apart later on when they are cooked,
Cutting them like this will make it much easier to work with when it comes time to assemble the salad.
When all of the potatoes are cubed, add them to a pot and cover it with water, then put them on the stove to boil on high heat, (they will boil for about 15 – 20 minutes),
While the potatoes and eggs are starting to come up to a boil, peel and cut the carrots into bite sized cubes,
3 – 4 medium to large sized carrots should be enough. When they are peeled and cubed, add to a small pot and cover it water to put it on the stove on high heat, (they will boil about 25 – 30 minutes),
Make sure to cover the pots so that the potatoes and the carrots come up to a boil faster.
When the potatoes come up to a boil, add a generous amount of salt (about 1 tablespoon) to the water, when they are boiling let them cook for about 15 – 20 minutes until fork tender.
When the carrots come up to a boil, add some salt as well. Let them boil for about 25 minutes until they are fork tender.
When the eggs come up to a boil, let them cook for about 10 – 15 minutes, then turn the heat off and drain the water and set them aside to let them cool,
When the potatoes and the carrots are fork tender,
Turn the heat off, drain the water and add the potatoes and carrots to a large bowl, set aside to let them cool off a bit,
When the eggs have cooled down enough to be able to handle them, peel them and then cut them into bite sized pieces and add them to the potatoes and carrots (I like to have big chunks of egg in my salad, but if you prefer to have smaller pieces just cut them smaller),
Then take the apples (make sure the apples are firm, not soft), peel them,
Remove the core and then cut them into small pieces,
Add the apples to a small separate bowl, then take the vinaigrette we made earlier, stir it well and add 2 tablespoons to the apples,
The acidity from the vinegar will prevent the apples from turning brown and give them a tangy flavor. Mix the apples with the vinaigrette well, then add them to the bowl with the potatoes, carrots and eggs,
Then drizzle an additional 2 tablespoons of the vinaigrette over the potatoes and carrots in the large bowl,
Add 1/2 cup of mayonnaise (may use low fat if you prefer),
Then add 1 cup of sweet peas (make sure they are drained),
Add about 1/2 tsp of salt (you can adjust the salt level later if you want to add more),
At this point, if you want to add the beets to get a pink salad, you can add them. I will be adding the beets later to show the difference in both salads.
With a spatula (or a wide spoon), start to fold the ingredients in the bowl by turning the bowl and bringing the ingredients that are on the bottom towards the top,
Remember to do it gently so that all of the ingredients don’t turn into mush,
After thoroughly folding all of the ingredients, give it a taste and add more mayonnaise if you want it to be creamier. I prefer to have the salad be light on the mayonnaise. Also add more salt or vinaigrette if you want a more intense tangy flavor. Remember that after the salad is in the fridge it will develop more flavor and the salt will be more noticeable in the taste.
If you want the salad to be “white”, stop here and serve it warm or put it the refrigerator to let it chill.
If you want a pink salad, take 1 cup of beets (I use canned), cut them into small pieces,
Then add it to the bowl and fold it into the salad. The more beets you add, the “pinker” the salad is, therefore, you can always add more beets if you prefer,
Fold until the beets are thoroughly incorporated into the salad.
I love to serve it with “La Bandera“! Yum!