Hello friends and fellow foodies!!
Some days ago, looking at how popular the potato salad recipe had become, I realized that one of the most popular recipes in traditional contemporary Dominican cuisine had not been published yet: “Russian salad”!
Years ago, when I worked as exchange visitor for the YMCA of Greater New York, I made many friends, most of which I still stay in touch with (Thank God for Facebook!) Once, while chatting with a great Russian friend, the conversation ended in food (as almost all my conversations!) When I shared that there was a salad in my country called “Russian”, she quickly asked me to explain the ingredients and how it was made. I didn’t really expect what came after: The “Russian” salad is genuinely Russian. It is a common recipe in Russia. Go figure!
The Russian salad is very similar to a common potato salad. But some ingredients can make a great difference!
The ratio depends on your taste. Most people use a four to one potato to other ingredients ratio, but you don’t have to go that way!
Some people use a one to one potato to boiled eggs ratio and end up with a delicious egg salad that needs almost no mayonnaise as the yolk creams and largely compensates.
Other people (Me included) increase the beet ratio, which gives a sweet flavor to the salad, while adding color. Adjust to your taste!
- Boiled eggs.
- Green peas
- Sweet corn
- Sour orange or lemon juice. In lack of those you may use white vinegar.
- Boil the potatoes, carrots and beets and mix them with the other chopped ingredients and those canned and we add mayonnaise.
- Remember to boil the beets separated and whole to avoid them losing color.
- Add a bit of sour orange or lemon juice and rectify the salt.
|Amount Per Serving||%DV|
|Serving Size 111g|
|Recipe makes 4 servings|
|Calories from Fat 12||16%|
|Total Fat 1.31g||2%|
|Saturated Fat 0.39g||2%|
|Trans Fat 0.0g|
|Total Carbs 13.53g||4%|
|Dietary Fiber 2.3g||8%|