Tips, articles, recipes and more for better living
/ Recipes / Ensalada Rusa aka Latin Potato Salad

Ensalada Rusa aka Latin Potato Salad

Ensalada Rusa Featured
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Today I’m going to share a recipe that I grew up eating. Everyone knows that potato salad or as some call it ‘Russian’ salad can be made in so many ways. This recipe was passed down by my lovely grandma a few years ago while I visited her home in the Dominican Republic. I made a few tweaks on it and I’m happy to say my grandmother approved.

While growing up my mother and grandmother made this salad so much paired with rice, beans and oxtails (moro con rabo) that everyone thought that was all they knew how to make. Of course that wasn’t the case, it was just too good to want anything else. Below I will show you how to make this addictive salad.

Ingredients & Method  (Yields 6 side dish servings)

  • 5 small Idaho potatoes
  • 3 medium red potatoes
  • 1 large carrot
  • 2 eggs
  • ⅓ cup of nayonaise
  • 2 teaspoon of white vinegar
  • Small diced amount of onion (optional)
  • 2 quarts of water
  • 1 tsp. of salt
  • Salt and pepper to taste

In a large pot add water with the 1 teaspoon of salt.  Peel and cut red potatoes, carrot and Idaho potatoes.   Add to the pot with water and bring to a boil.  (I like adding both types of potatoes for texture purposes.  I find that the red potatoes are creamy but the mini Idaho are much creamier).

Boil for 25 minutes or until fork tender.  Add the two eggs (with shell) to boil with the potatoes and carrots.  Continue to boil for 5 minutes.  Turn off the fire and cover for 10 minutes.  This will allow the egg to cook perfectly without turning greenish/brown inside.

Drain everything from the pot in a colander.  Please be gentle because you do not want to break the potatoes.  Try to chop potatoes, carrots and eggs in the same bite sizes.  This will make everything feel and taste much better.

Original recipe requires real store bought mayo, but I decided to use nayonaise.  This is a vegan alternative which has half the calories as real mayo.  Add 2 teaspoon of white vinegar.

Something that helps me add the perfect amount of onion into my salad every single time, is taking the tip of the red onion (the part that most people throw out) and mincing it. Sprinkle in the bowl with the rest of the ingredients and mix well.

You can use red or white onions. Red is much stronger in flavor while white is much milder. Growing up my mother used to make me a separate bowl of salad because I couldn’t stand onions.  If you’re not an onion fan add white onion or simply skip this step.

Season with salt and pepper. Serve chilled.

I hope you guys enjoyed this recipe. Let me know if you guys try this recipe so I can tell Granny your thoughts.

Rate this post

0 POST COMMENT
Rate this article
Rate this post