Salads
Dominican Republic Ensalada Rusa
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) Potatoes, diced and boiled
- 2 medium Carrots, diced and boiled
- 100 g (2/3 cup) Peas, cooked
- 2 Hard-boiled eggs, chopped
- 200 g (3/4 cup) Mayonnaise
- to taste Salt and pepper
Method
- Boil potatoes and carrots until tender but firm; cool completely.
- Combine potatoes, carrots, peas and chopped eggs in a large bowl.
- Fold in mayonnaise until evenly coated; season with salt and pepper.
- Chill at least 1 hour before serving.
Introduction: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho.
Cultural Background: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho. It shares lineage with similar potato salads across Latin America introduced through European culinary influence.
Tips: Dice vegetables uniformly for even cooking and a neat presentation. Slight undercooking of the potatoes helps them hold their shape when mixed.
Variations: Add diced beets for a pink-tinted version popular in some households. Include diced apple for a touch of sweetness. Naturally vegetarian as written.
Storage: Refrigerate in an airtight container up to 3 days.
Reheating: Served cold; no reheating required.
Nutrition: Calories: 290 | Protein: 7g | Carbs: 28g | Fat: 17g
FAQs
Q: Is this the same as Russian Olivier salad?
A: It shares a distant lineage but has evolved its own simpler Dominican form, typically without pickles or meat.
Please log in to leave a comment.