Ensalada Rusa — Dominican Potato Salad
Chef Yadira Garcia, @HappyHealthyLatina
Notes
Serve chilled or at room temperature.
Ingredients
- 1 pound potatoes, Yukon gold or red potatoes
2 large carrots
3 eggs
2 teaspoons salt, or more, to taste
2 teaspoons coarse ground pepper
1 tablespoon Dominican oregano
1 teaspoon organic Adobo (optional)
1 medium beet, peeled
1 medium red onion
2 tablespoons apple cider vinegar
½ cup blanched green peas or canned
½ cup mayonnaise
3 tablespoons cilantro, destemmed and chopped (optional)
Directions
- Place the potatoes, carrots, and eggs in a pot, and add enough water to cover ¾ of the pot. Add a teaspoon of sea salt. Bring to a boil. After 10 minutes have passed, remove the eggs from the water and continue boiling the carrots and potatoes until they are cooked through.
- Boil the beetroot in a different pot until it's cooked through, or use precooked beets.
- Once cooled to room temperature, peel potatoes, carrots, eggs, and beetroot, and cut into medium diced cubes.
- 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). Reserve 2 teaspoons and add to your potato salad, then discard the rest.
- Mix potatoes, carrots, eggs, beetroot, onion, corn, and peas. Add mayonnaise and oregano, and mix. Season with salt and pepper to taste. To make it vegan, omit the eggs and use a vegan mayonnaise.
- Garnish with fresh herbs
- Serving: You can either serve chilled or at room temperature, depending on your preference.
Information
- Yield
- 5–6 Servings
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Total Time
- 34 minutes, 59 seconds