Dominican Potato Salad (Ensalada Rusa)
The key ingredient in ensalada rusa is the russet potato, which is boiled until tender and mixed with mayonnaise, eggs, onions, carrots, and cilantro.
Ingredients
- 3 russet potatoes
- 2 eggs
- 2 carrots peeled
- ½ red onion chopped
- 2 tbsp distilled white vinegar
- 1 cup mayonnaise
- To taste salt and pepper
- 10 stems 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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