Dominican Potato Salad Make Your Holiday Spread Pop With Ensalada Rusa Recipes
ENSALADA RUSA RECIPE (DOMINICAN POTATO SALAD)
Learn how to make this delicious and easy Ensalada Rusa a.k.a. Dominican Potato Salad. This two-way version is sure to be a family hit!
Provided by Vanessa
Categories Salad
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot over medium high heat, boil the potatoes and the carrots until tender, about 15- 20 minutes. After about 10 minutes of cooking, add the eggs to the pot to boil the eggs with the potatoes and carrots until cooked. Remove from the heat and discard the boiling water. Let cool.
- While the potatoes are cooking, place the onion in a small bowl. Stir in vinegar and a pinch of salt and pepper. Set aside.
- Cut the cooled potatoes, carrots and eggs into cubes. Place it all in a large mixing bowl. Add the peas, corn, reserved onion, beets and mayonnaise. Mix to combine well. To make the ensalada mixta, omit adding the beets.
- Place in the fridge until ready to serve.
Nutrition Facts : Calories 427 kcal, Carbohydrate 43 g, Protein 10 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 135 mg, Sodium 530 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 19 g, ServingSize 1 serving
DOMINICAN POTATO SALAD: MAKE YOUR HOLIDAY SPREAD POP WITH ENSALADA RUSA
Here's how to make ensalada Rusa, a Dominican potato salad known for it's pink color and made with beets, with tips from Dominican chef Yadira Garcia.
Provided by marjua estevez
Time 35m
Yield 5-6 Servings
Number Of Ingredients 13
Steps:
- 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.
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