Dominican potato salad 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 recipe
- 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 you’ll need
- 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. 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.
Recommended for this recipe
This is my go-to for fishing anything out of boiling water or hot oil!
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.
- Refrigerate the potato salad for up to 3-4 days in an airtight container.
How do you turn this into the pink potato salad?
To make pink Dominican 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 is a combination of sour cream (or greek yogurt), olive oil, and lemon juice.
Dominican Potato Salad (Ensalada Rusa)
- 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
- 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!