Dominican Republic 365
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LunchDominican dish
Ensalada Rusa
The pink salad that means celebration
Total time60 min
Serves6
DifficultyEasy
SpiceMild
Vegetarian
Meal type
Lunch
Region
National
Prep time
30 min
Cook time
30 min
The dish
Ensalada Rusa
Ensalada Rusa is the Dominican take on the classic Russian potato salad (Olivier salad), and it has become an indispensable part of holiday meals and celebrations across the country. Diced potatoes, carrots, beets, green beans, and hard-boiled eggs are folded together in a generous amount of mayonnaise, sometimes with the addition of peas, apples, and pickles.
The Dominican version tends to be creamier and more generously dressed than its European ancestor, and the inclusion of beets gives many versions a distinctive pink hue. It is served cold as a side dish alongside roasted pork, chicken, or other main courses at Christmas, Easter, birthdays, and family gatherings of all kinds.
Ensalada Rusa arrived in the Dominican Republic through European culinary influence in the early 20th century and quickly became adopted as a festive dish. Today, no Dominican holiday table is complete without a large bowl of this colorful, creamy salad.
What goes in
Key ingredients
potatoescarrotsbeetsgreen beanshard-boiled eggsmayonnaisepeassaltpepper
Make it at home
How to make Ensalada Rusa
- 1
Peel and dice the potatoes and carrots into small even cubes, then boil them in salted water for about 12 minutes until just fork-tender, taking care not to overcook or they will turn mushy.
- 2
Boil the beets separately in their own pot for 20 to 25 minutes until tender, since their color bleeds into everything else, then cool and dice once peeled.
- 3
Trim and cut the green beans into short pieces and blanch in boiling water for about 4 minutes, then drain and cool.
- 4
Hard-boil the eggs for about 10 minutes, cool in cold water, peel, and chop most of them, reserving a few slices for garnish.
- 5
In a large bowl, combine the cooled potatoes, carrots, green beans, peas, and chopped eggs, keeping the beets aside until the end so the salad does not turn entirely pink.
- 6
Fold in the mayonnaise gradually until the mixture is creamy but not soupy, then season well with salt and pepper.
- 7
Gently fold in the diced beets last with a few light turns, just enough to marble the salad rather than dye it uniformly.
- 8
Taste and adjust the salt, then chill in the refrigerator for at least 1 hour before serving.
- 9
Garnish with the reserved egg slices right before bringing it to the table.
A home-style reference method; every family and kitchen has its own version.
On the table
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