Dominican potato salad – also known as ensalada rusa, ensalada de papa, and ensalada mixta – is a staple dish that’s perfect for any occasion, whether it’s a backyard barbecue, a potluck, or a weeknight dinner. It’s a fairly simple recipe, but the creamy and tangy taste of this dish will leave you wanting more and more.

Sides like this and Dominican macaroni salad are my favorite, and growing up I could always count on finding them at almost every Dominican holiday or event.

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Why you’ll love this Dominican potato salad (Ensalada Rusa)

  • Authentic Dominican flavors. Dominican ensalada rusa is a delicious addition to your plate!
  • Budget-friendly crowd pleaser. This recipe makes authentic Caribbean flavors accessible and enjoyable for everyone.
  • Minimal ingredients. Just 7 ingredients are needed to assemble this potato salad.

What is Ensalada Rusa?

Ensalada Rusa, often known as Russian Salad, is a popular cold dish composed primarily of diced boiled potatoes, carrots, peas, and mayonnaise. Ensalada rusa is a versatile salad that varies by region, with each country adding its own touch. In this blog post, we are preparing a Dominican version of ensalada rusa!

Ingredients

  • Yukon potatoes. They’re best for making a creamy, velvety potato salad, but russet potatoes will do the job.
  • Eggs. Compliment the creamy texture of the salad.
  • Carrots. Adds bite and color to the ensalada rusa.
  • Red onion. Adds a tangy balance to the salad.
  • Mayonnaise. The glue that brings everything together in potato salad. You can substitute with sour cream or greek yogurt.
  • Distilled white vinegar. This is what gives the onions that pickled taste. A great substitution is apple cider vinegar.
  • Salt and pepper. Essential seasonings that bring out the natural flavors of the ingredients.
  • Cilantro. To garnish with and add some freshness.

How to make Dominican potato salad

  • Fill a large pot with water and place it over medium heat. Add potatoes, carrots, eggs, and a dash of vinegar. Bring the water to a boil.
  • Once boiling, remove the eggs and continue cooking for 15 minutes or until the potatoes and carrots are tender.
  • Take out the potatoes and carrots from the pot and let them cool. Peel both the potatoes and eggs, then dice them into large pieces.
  • In a pan over low heat, add vinegar and onion. Cook until the onions become translucent.
  • In a large bowl, combine the diced potatoes, eggs, carrots, onion, and mayonnaise. Mix thoroughly and taste for salt and pepper.
  • Top the ensalada mixta with cilantro and cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
  • Before serving, adjust the seasoning if needed and give it a final mix. Buen provecho!

Recipe tips and tricks

  • Don’t burn the onions while sauteing them, they should be translucent. They do not turn brown in any way.
  • Make sure the potatoes and carrots are soft but not mushy or falling apart. Adding a dash of vinegar to the cooking water helps achieve the right texture.

Storage tips

  • Refrigerate the potato salad for up to 3-4 days in an airtight container.

Common questions

How do you turn this into the pink potato salad?

To turn this recipe into pink potato salad, boil a beet with the potatoes, carrots, and egg until tender. Then, chop the beet and add it to the salad.

What if you don’t like mayonnaise?

I know mayonnaise is a hit or miss, and a great substitute for this potato salad is a combination of sour cream (or Greek yogurt), olive oil, and lemon juice.

What is the difference between Dominican and Russian Potato Salad?

Russian potato salad, also known as Olivier salad, typically features potatoes, vegetables, eggs, and meat (often chicken or ham) in a mayonnaise dressing. Dominican potato salad, on the other hand, is usually made with boiled potatoes, carrots, and eggs, and is often dressed with mayonnaise but might include apple cider vinegar for a tangy taste.

Dominican Potato Salad Ensalada Rusa Dominicana

Dominican Potato Salad (Ensalada Rusa)

4.75 from 4 votes
The key ingredient in ensalada rusa is the yukon potato, which is boiled until tender and mixed with mayonnaise, eggs, onions, carrots, and cilantro.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Dominican
Servings 6 servings

Ingredients
  

  • 2 yukon potatoes
  • 2 eggs
  • 2 carrots peeled
  • ½ red onion chopped
  • 2 tbsp distilled white vinegar
  • ½ cup mayonnaise
  • To taste salt and pepper
  • 1 handful cilantro chopped

Instructions
 

  • Fill a large pot with water and place it over medium heat. Add potatoes, carrots, eggs, and a dash of vinegar. Bring the water to a boil.
  • Once boiling, remove the eggs and continue cooking for 15 minutes or until the potatoes and carrots are tender.
  • Take out the potatoes and carrots from the pot and let them cool. Peel both the potatoes and eggs, then dice them into large pieces.
  • In a pan over low heat, add vinegar and onion. Cook until the onions become translucent.
  • In a large bowl, combine the diced potatoes, eggs, carrots, onion, and mayonnaise. Mix thoroughly and taste for salt and pepper.
  • Top the mixture with cilantro and cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
  • Before serving, adjust the seasoning if needed and give it a final mix. Buen provecho!

Video

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I hope you love this Dominican Potato Salad recipe!