One of the favorite salads in the Dominican Republic is this Pink Potato Salad ( Ensalada Rusa Rosada or Ensalada de Remolacha) it gets its wonderful color from the beets. At home, my daughter Crystal is in charge of preparing the potatoes and pasta salads. She has prepared the one I am showing you today and it was delicious!
8 medium sized potatoes
3 medium beets boiled or canned beets can be used if you prefer.
mayonnaise to taste
salt and pepper to taste
1 Tablespoon cider vinegar or more if preferred
Optional ingredients that can be added:
1 can of corn
1 can petit pois (green peas)
1 large onion
1 bell pepper
4 boiled eggs
1. First boil the potatoes with the carrots until they are tender. In another separate pot boil the eggs.
2. While potatoes and carrots are cooking, chop the peppers, onions and diced the beets.
3. After the potatoes, carrots and eggs are ready and cooled, proceed to chop these into squares approx. 1/2 inches and mixed together in a bowl, add onions, peppers, beets, corn, peas, vinegar, mayonnaise and a touch of salt and pepper. Mix well and serve.
4. If you prepare this recipe in advance, extra precaution is necessary as with all the dishes that contain eggs and mayonnaise, so I recommend you to keep the salad in the refrigerator until serving time and serve cold. Enjoy!
“Let all that you do be done with love.” -1 Corintios 16:14
Text and Photos © Mari's Cakes