Salade russe dominicaine
Salade crémeuse de pommes de terre, betterave, carottes, petits pois et œuf à la mayonnaise.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the potatoes and carrots
Put the potatoes and carrots in a large pot (at least 4 L / 4 qt), cover with the water and add the salt. Bring to a boil over high heat, then cook 10-12 minutes until tender but still holding their shape. Drain and let cool completely before using.
- 800 g potatoes
- 2 carrots
- 1 tsp salt
- 3 L water
✅ C'est prêt quand : a knife slides in easily but the pieces still hold their shape
Mix the dressing
In a small bowl, stir the mayonnaise with the vinegar and a little black pepper until smooth.
- 150 g mayonnaise
- 1 tbsp white vinegar
- to taste black pepper
✅ C'est prêt quand : smooth and well combined
Combine
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Add the beetroot
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Chill and serve
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Cook the potatoes and carrots
Put the potatoes and carrots in a large pot (at least 4 L / 4 qt), cover with the water and add the salt. Bring to a boil over high heat, then cook 10-12 minutes until tender but still holding their shape. Drain and let cool completely before using.
- 800 g potatoes
- 2 carrots
- 1 tsp salt
- 3 L water
✅ C'est prêt quand : a knife slides in easily but the pieces still hold their shape
Mix the dressing
In a small bowl, stir the mayonnaise with the vinegar and a little black pepper until smooth.
- 150 g mayonnaise
- 1 tbsp white vinegar
- to taste black pepper
✅ C'est prêt quand : smooth and well combined
Combine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the beetroot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill and serve
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The Story Behind the Dish
Russian salad descends from the Olivier salad, created by a chef in Moscow in the 1860s. Simpler versions spread through Europe and then to Latin America and the Caribbean.
In the Dominican Republic, beetroot gives it a pink colour, and it became an essential side dish for Christmas dinner, birthdays and Sunday lunches.
⭐ Why It's Famous
Creamy, colourful and refreshing, it's the side dish that appears at every Dominican celebration.
💡 Fun Fact
In Spain the same salad is called 'ensaladilla rusa', and in Russia itself it's still known as 'salat Olivye'.
Russia, adopted across Latin America
18.49°N, -69.93°W
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