Dominican Pink Potato Salad (Ensalada Rusa Rosada)
Dominican pink potato salad is a classic holiday staple made with beets, for a vibrant and flavorful twist to the traditional ensalada rusa.
Ingredients
- 4 potatoes
- 2 carrots
- 2 eggs
- ½ red onion chopped
- 2 tbsp vinegar
- 1 cup mayonnaise
- 1 cup beets chopped
- 3 tbsp beet juice
- Salt and pepper to taste
- 10 stems cilantro chopped
Instructions
- Peel and cut the potatoes and carrots, then boil them in a pot until tender. Boil eggs separately until fully cooked.
- Once cooked, cool the potatoes and carrots. Peel and dice the eggs.
- Cook the onion with vinegar over low heat until translucent.
- In a large bowl, combine potatoes, carrots, eggs, onion, and beets. Add beet juice, salt, pepper, and chopped cilantro, then mix well.
- Refrigerate for at least an hour before serving. Enjoy!
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