A Creamy and Flavorful Dominican Classic
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Cost per Serving: $1.50
- Calories per Serving: ~250 kcal
Dominican potato salad, known as Ensalada Rusa Dominicana, is a staple at family gatherings, holidays, and Sunday meals. It’s a creamy, slightly tangy, and colorful dish that balances tender potatoes, crisp vegetables, and a rich mayonnaise-based dressing. While it shares similarities with traditional Russian salad, the Dominican version has its own unique touches, such as the addition of beets, eggs, and a hint of vinegar for extra depth of flavor.
This potato salad is more than just a side dish; it’s a must-have at Dominican celebrations. Whether served alongside roast pork (pernil), pollo guisado, or moro de habichuelas, it’s always a favorite on the table.
WHY YOU’LL LOVE THIS Dominican Potato Salad RECIPE
Creamy, tangy, and full of flavor. The combination of tender potatoes, crunchy vegetables, and a rich mayo-based dressing makes every bite satisfying. The hint of vinegar cuts through the richness, giving it just the right balance.
A staple at every Dominican gathering. Whether it’s Christmas, Easter, or a Sunday family meal, this salad is always on the table. It’s one of those dishes that everyone expects at a Dominican feast.
Easy to make and even better the next day. The simple ingredients come together quickly, and the flavors only get better after a few hours in the fridge. Perfect for making ahead of time.
Customizable to your taste. Some like it pink with beets, others prefer it classic without. You can add apples for sweetness, swap mayo for Greek yogurt, or even throw in a little celery for crunch.
Pairs perfectly with any main dish. From pollo guisado to pernil, this salad works as a side for just about any Dominican meal. It’s rich, refreshing, and always a crowd-pleaser.
How to make Dominican Potato Salad
INGREDIENTS
The exact ingredient measurements can be found below in the recipe card.
Potatoes: The base of this salad. Waxy potatoes like Yukon Gold hold their shape well and stay creamy without getting too mushy. If you only have Russet potatoes, they’ll work, but they tend to break apart more easily.
Carrots: Sweet, tender, and a little crunchy, carrots add color and texture to the salad. Dice them small so they cook quickly and mix evenly with the potatoes.
Green Peas: Fresh or frozen green peas bring a touch of sweetness that balances the creaminess of the dressing. If using frozen peas, let them thaw in the hot potatoes before mixing.
Beets (Optional): Some versions of Dominican potato salad include beets, giving the dish its signature pink hue. If you prefer a more classic look, you can leave them out, but they do add an earthy sweetness that pairs beautifully with the other flavors.
Hard-Boiled Eggs: Eggs add richness and a bit of protein to the salad. Chop them finely to distribute their flavor throughout or leave them in bigger chunks for a more noticeable bite.
Red Onion: Sharp, slightly sweet, and essential for a little crunch. If raw red onion is too strong for your taste, soak the diced onion in cold water for a few minutes before adding it to the salad.
Mayonnaise: The creamy base of the dressing. A good-quality mayonnaise makes all the difference. If you want a lighter option, Greek yogurt can replace half of the mayo without losing the creamy texture.
White Vinegar: A little acidity balances the richness of the mayo and brightens up the dish. Apple cider vinegar works too, but it will add a slightly different tang.
Dijon Mustard (Optional): This is not in every Dominican recipe, but a little Dijon mustard enhances the tanginess and gives the salad more depth. Feel free to leave it out if you prefer a more traditional version.
Salt & Black Pepper: Simple but essential for bringing out all the flavors. Taste and adjust to your preference.
STEP-BY-STEP INSTRUCTIONS
Start by cooking the vegetables. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. While you wait, peel and dice the potatoes and carrots into small, even pieces so they cook at the same rate.
Boil the potatoes and carrots together for about 10–12 minutes, or until they are fork-tender but still hold their shape. In the last 2 minutes of cooking, add the green peas to quickly soften them. Drain everything well and let the vegetables cool completely before assembling the salad—this keeps the texture firm, not mushy.
If using beets, cook them separately. They release a lot of color, which will turn everything pink. If you want that classic rosy-hued salad, go ahead and mix them in. If you prefer a more traditional look, stir them in at the very end or leave them out entirely.
While the vegetables cool, prepare the dressing. In a small bowl, whisk together mayonnaise, vinegar, mustard (if using), salt, and black pepper until smooth and creamy. Taste and adjust the seasoning as needed.
Once the vegetables have cooled, it’s time to assemble. Transfer the potatoes, carrots, peas, beets (if using), and diced red onion to a large mixing bowl. Chop the hard-boiled eggs into bite-sized pieces and gently fold them in.
Pour the dressing over the salad and mix everything gently. You want the ingredients to be well coated but not mashed together. If you’re using beets and want a pink salad, now’s the time to mix everything fully.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, preferably alongside your favorite Dominican dishes.
Dominican Potato Salad TIPS
Cook the potatoes just right. You want them tender but firm, not falling apart. Overcooked potatoes will make the salad mushy, so check them with a fork around the 10-minute mark and drain them as soon as they’re soft enough to pierce easily.
Let everything cool before mixing. Warm potatoes and carrots will soak up too much mayo and turn the salad into a paste. For the best texture, spread the cooked vegetables out on a tray and let them cool completely before assembling.
Be careful with the beets. If you love the signature pink hue, mix them in with everything else. Prefer a more classic look? Stir them in last, just before serving, to keep the color from spreading too much.
Use the right amount of mayo. The potatoes will absorb some of the dressing as the salad sits, so it’s best to start with a little less than you think you need and add more as needed. The goal is creamy, not soggy.
Chill before serving. This salad always tastes better after at least 30 minutes in the fridge. If you can, let it sit for a few hours—this allows the flavors to develop fully.
Adjust to your taste. Dominican potato salad is flexible. Want it tangier? Add a splash of lime juice. Like a bit of crunch? Diced celery or bell peppers work well. Make it your own while keeping the creamy, comforting base that makes this dish so beloved.
PERFECT PAIRINGS & WHEN TO SERVE
Serve it alongside Dominican classics. This potato salad is a must-have at family gatherings, holidays, and Sunday lunches. It pairs perfectly with pollo guisado (stewed chicken) and moro de habichuelas (rice and beans). The creamy texture balances out rich, savory mains beautifully.
Serve it with a juicy Smoked Ribeye Steak for a balanced plate that’s packed with flavor.
Great for cookouts and special occasions. Whether it’s a Christmas dinner, a birthday celebration, or a casual backyard BBQ, this salad is always a crowd favorite. It’s a staple at Dominican holiday tables, right next to pasteles en hoja and arroz con gandules.
Works as a make-ahead dish. Since the flavors improve after sitting, this is one of those sides you can (and should) prepare in advance. Make it a few hours ahead, or even the night before, for the best taste and texture.
Try it alongside this Smoked Ribeye Steak for a flavorful and satisfying meal.
Pairs well with light and hearty dishes alike. Serve it with something crispy, like tostones (fried plantains), or something smoky, like grilled meats. It’s refreshing enough to go with heavy meals and rich enough to hold its own as a side.
No matter when you serve it, this Dominican potato salad is guaranteed to be one of the first dishes to disappear from the table.
KITCHEN TOOLS YOU’LL NEED
1. Large Pot – Essential for boiling the potatoes, carrots, and peas until perfectly tender without becoming mushy. A wide pot allows for even cooking and easy draining.
2. Mixing Bowls – You’ll need a large bowl for combining the salad ingredients and a smaller one for whisking the dressing. Using separate bowls helps keep everything well-mixed without crushing the vegetables.
These simple tools make preparing Dominican potato salad easy and mess-free.
FREQUENTLY ASKED QUESTIONS
How long does Dominican potato salad last?
Stored in an airtight container in the fridge, it will stay fresh for up to 3 days. If the salad thickens too much after chilling, just stir in a little extra mayo before serving.
Can I make it ahead of time?
Yes! In fact, it tastes even better after a few hours in the fridge as the flavors meld together. If making it the day before, give it a quick stir before serving to refresh the texture.
Can I skip the beets?
Absolutely. Beets add color and a slight sweetness, but the salad will still be delicious without them. If you want the pink hue but don’t want them overpowering the dish, stir them in at the last minute.
What can I use instead of mayo?
For a lighter version, swap half or all of the mayo for Greek yogurt or sour cream. This keeps it creamy while adding a bit of tang.
Can I add other ingredients?
Yes! Some versions include apples for a touch of sweetness, bell peppers for crunch, or even a little celery. The recipe is flexible, so feel free to make it your own.
What’s the best way to keep the salad from getting watery?
Make sure the potatoes and carrots are completely cooled before mixing with the dressing. Warm ingredients will absorb too much moisture and break down, creating a watery salad.
This Dominican potato salad is simple, adaptable, and always a hit—just the way a great side dish should be.
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Dominican Potato Salad
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Dominican potato salad is a creamy and flavorful side dish made with potatoes, carrots, peas, eggs, and a tangy mayo dressing. A staple at holidays, family gatherings, and Dominican feasts, it’s easy to prepare and always a crowd favorite. Serve it chilled alongside pollo guisado, pernil, or moro de habichuelas for a true taste of the Dominican Republic.
Ingredients
For the Salad:
4 medium potatoes, peeled and diced
2 large carrots, diced
½ cup green peas (fresh or frozen)
½ cup beets, cooked and diced (optional, for color)
3 hard-boiled eggs, chopped
½ cup red onion, finely diced
For the Dressing:
½ cup mayonnaise
1 tablespoon white vinegar (or apple cider vinegar)
1 teaspoon Dijon mustard (optional, for extra tang)
½ teaspoon salt (adjust to taste)
ÂĽ teaspoon black pepper
Instructions
1-Cook the vegetables: Bring a large pot of salted water to a boil. Add the potatoes and carrots and 2-cook for 10–12 minutes until fork-tender. In the last 2 minutes, add the green peas. Drain and let cool completely.
3-Cook the beets separately (if using): Beets release color, so boil them separately to avoid staining the other vegetables. Dice once cooled.
4-Prepare the dressing: In a small bowl, whisk together mayonnaise, vinegar, mustard (if using), salt, and black pepper until smooth.
5-Assemble the salad: In a large bowl, combine the potatoes, carrots, peas, beets (if using), eggs, and red onion. Pour the dressing over the top and gently mix until evenly coated.
7-Chill & serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors blend. Serve chilled or at room temperature.
Notes
- Storage: Keep refrigerated in an airtight container for up to 3 days. Stir before serving.
- For a pink salad: Mix in beets with the rest of the ingredients. To keep them from coloring everything, stir them in at the last minute.
- Make it lighter: Swap Greek yogurt or sour cream for some of the mayo.
- Customize it: Add diced apples, celery, or bell peppers for extra crunch and sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Table Toppers
- Method: Boiling
- Cuisine: Dominican
Nutrition
- Serving Size: 1 cup
- Calories: 250kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Dominican potato salad, ensalada rusa dominicana, Dominican side dish, holiday potato salad, creamy potato salad, traditional Dominican recipes
Dominican potato salad is a dish that brings warmth, flavor, and tradition to any table. Whether you make it with or without beets, it’s always a creamy, satisfying side that pairs well with so many meals. It’s simple to prepare, easy to customize, and even better when made ahead of time.
I’d love to hear how your Dominican potato salad turned out! Did you go for the classic version or add your own twist? Share your experience in the comments and tag @BoldBitesHub on social media so I can see your creations. Happy cooking!
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