Dominican Potato Salad (Ensalada Rusa Recipe)
This Dominican Potato Salad is a vibrant, creamy dish that’s perfect for any occasion. A blend of tender potatoes, vegetables, and a tangy mayo-based dressing makes it a family favorite. Chill and serve as a side dish or main for a refreshing, comforting meal. Whether you're enjoying it at a BBQ, holiday dinner, or potluck, this Dominican-inspired salad is sure to impress!
Ingredients
- 4 medium potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup ketchup
- 1/4 cup diced onions
- 1/4 cup diced carrots
- 1/4 cup frozen peas (thawed)
- 2 boiled eggs, chopped
- Salt and pepper to taste
- 1-2 tablespoons vinegar (optional, for a tangy kick)
- Fresh cilantro or parsley (optional, for garnish)
Instructions
- Boil the Potatoes and Vegetables: In a large pot, boil the diced potatoes and carrots in salted water until tender (about 15-20 minutes). Add the peas during the last 2 minutes of boiling to cook them slightly. Drain and let the potatoes and vegetables cool.
- Prepare the Dressing: In a large bowl, combine mayonnaise, sour cream, ketchup, salt, and pepper. You can add a little vinegar for extra tang, depending on your preference.
- Combine Ingredients: Once the potatoes and vegetables have cooled, gently mix them with the dressing. Add the chopped boiled eggs and onions. Stir everything until well combined.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish & Serve: Garnish with fresh cilantro or parsley just before serving.
Notes
Nutrition (per serving):
- Calories: 180-220 kcal
- Fat: 10g
- Carbohydrates: 22g
- Protein: 4g
- Sugar: 4g
- Fiber: 3g
- Optional Add-ins: Some people like to add cooked chicken or ham to the salad for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Adjusting Creaminess: If you prefer a creamier texture, you can add more mayo or sour cream to taste.