Dominican potato salad is a unique and colorful version of potato salad. With added beets and tangy vinegar, this side dish is simple to prepare and a definite crowd-pleaser!
While in the Dominican Republic they call this ensalada rusa or ensalada mixta (mixed salad), it is so much more than a Russian salad!
The classic ingredients of the Russian potato salad are still there, so you won't miss out on the carrots, peas, and boiled eggs. However, once boiled, the vegetables are flavored with apple cider vinegar and when all mixed together, the salad turns pink, thanks to the earthy beets (beetroot).
To enhance the color even more, I like to sprinkle some fresh cilantro all over it when serving, however, you do you and use your favorite fresh herbs!
Now, which potato salad will you serve next? This one with a creamy mayonnaise dressing, or the very refreshing mayo-free and vegan Turkish potato salad?
💎 Why This Recipe Works
- If you are planning a family gathering and want a recipe that is simple yet full of flavor, this Dominican ensalada rusa is what you must bring. With the addition of colorful beets and tangy vinegar, everyone will be pleasantly surprised.
- This recipe uses baby new potatoes, just like our garlic Parmesan smashed potatoes and mustard potato salad, so prep-time is really kept to a minimum!
🛒 Ingredients
- Potatoes: I love using baby potatoes for a lot of my mayo-dressed salads; they’re naturally creamy and retain their shape, meaning they won't mush as much when mixed. If you prefer using large potatoes, choose starchy ones like Russet or all-purpose Yukon Gold for a creamy texture that holds up well. Whichever you choose, ensure they're boiled until tender but not mushy for the best texture.
- Mayonnaise: As this is the dressing and will be present in every single bite, opt for homemade or very good quality store-bought. Both the USA and UK have Hellmann's which is also my go-to option, as it is rich and creamy!
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Peas: I use canned peas, as I use them for curries and fried rice too. You can use fresh or frozen too, just cook them to your preferred consistency.
- Beets (beetroot): Again, I buy them pre-boiled and add them to all sorts of salads. Should you prefer to cook your own, go for it! This ingredient is the reason it is also known as pink potato salad!
- Vinegar: If you don't have apple cider vinegar, you can use white wine vinegar or rice vinegar instead.
- Lemon: Just before serving, I love to squeeze some fresh lemon juice into the salad and give it a quick mix. This is not traditional in any way, but it brings this Dominican potato salad to the next level!
👩🏻🍳 How to Make Dominican Potato Salad
- Boil the ingredients and set them aside. Dress the carrots and potatoes with vinegar. [Picture 1]
- Chop all the vegetables and eggs and add them to a large bowl for mixing. [Picture 2]
- Add the mayo, salt and vinegar, and mix well. [Picture 3]
- Sprinkle some fresh cilantro on top, and serve! [Picture 4]
🙋♀️ People Also Ask [FAQs]
Beets are traditional but optional. They add a vibrant color and earthy sweetness. If you prefer a classic look without pink hues, you can omit the beets.
Dominican potato salad should be served chilled. Chilling enhances the flavors and ensures a refreshing contrast to warm main dishes, making it perfect for gatherings or special occasions.
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the potatoes and mayonnaise can separate and become grainy when thawed, ruining the salad's creamy texture. Chilling in the fridge keeps it fresh and flavorful.
💡 Pro Tips
- Season Boiling Water: Always salt the water for boiling potatoes. They absorb it, making the dish flavorful throughout, not only outside.
- Cold Mayo: This helps maintain the salad’s structure and prevents it from becoming too runny.
- Sugar: Many like to add a little sugar to their salad. This is not my preference, but if the idea sounds good to you, why not?
- Boil Separately: Although many like to boil eggs and veggies together, it is not my preference, as they have different cooking times.
🍴 More Delicious Recipes to Try
Tried this recipe? Drop a ⭐ review and tag @TaterTales on Pinterest—we’d love to see your creation!
🍽️ Recipe
Dominican Potato Salad (Pink Potato Salad)
Ingredients
- 500 g Baby Potatoes
- 1 Large Carrot
- 2 Eggs
- 1 Beet
- 1 Red Onion
- 3 tablespoon Boiled Peas
- 2 teaspoon Apple Cider Vinegar
- 3-4 tablespoon Mayonnaise or as liked
- Salt and Pepper to Taste
- 2-3 tablespoon Fresh Cilantro to garnish
Instructions
Prep the Ingredients
- Try using baby potatoes of the same size for uniform cooking. Wash them well, and cut in half the ones that are too big. If you like your bites smaller, then cut them smaller.
- Peel and chop the carrots into pieces slightly smaller than the potatoes, so they take the same time to boil.
- Place the potatoes and carrots in a large pot filled with cold water, and bring to a boil.
- As soon as the water boils, salt generously, and reduce the heat to a gentle simmer. Cook until both vegetables are fork tender. This will take about 25 minutes.
- Drain the vegetables, and, place them in a bowl. Add the apple cider vinegar to the boiled potatoes and carrots and mix well. This will immediately inject extra flavor into the dish!
- Allow the potatoes and carrots to cool down.
- While the vegetables are cooling, hard-boil the eggs. Place them in a pot of cold water, bring to a boil, and then simmer for about 10 minutes. Once done, cool the eggs under cold running water, peel, and chop them into small pieces.
Mix the Dominican Potato Salad
- Drain the peas and rinse them under running water.
- Drain the beets and chop them into bite-sized pieces, as well as the onions.
- Add all the ingredients to a large bowl and add the mayonnaise, salt and black pepper. Start with a little mayo, and add more as needed, to avoid overdressing.
- Mix well until each bite of potato salad is covered in dressing.
- Taste for seasoning and adjust if needed. Should you wish to add an extra tangy note, add some freshly squeezed lemon juice to it.
- Once ready to serve, sprinkle some freshly chopped cilantro on top of the salad. Enjoy!
Notes
- Lemon: Just before serving, I love to squeeze some fresh lemon juice into the salad and give it a quick mix. This is not traditional in any way, but it brings this Dominican potato salad to the next level!
- Storage: Store the Dominican potato salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the potatoes and mayonnaise can separate and become grainy when thawed, ruining the salad's creamy texture. Chilling in the fridge keeps it fresh and flavorful.
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