Perfect salad for a BBQ, dinner and holidays. Like the pink potato salad, this Ensalada Rusa is another family favorite in my home.
Delicious Potato Salad
Perfect salad to accompany a BBQ, family dinner and almost always present in the traditional Dominican Christmas dinner.
6 large potatoes
1 can corn
1 can petit pois (green peas)
1 onion 2 cubanela peppers or 1 bell pepper (optional)
4 boiled eggs
3/4 - 1 cup mayonnaise or to taste
salt and pepper to taste
2 - 3 teaspoons cider vinegar
1 teaspoon mustard (optional)
1. Boil the potatoes along with carrots, until tender. Boil eggs separately. When ready and cooled, chop into ½ inch cubes. Chop onion and peppers into small cubes and add to potato, eggs and carrots mixture, mix.
2. Add corn and peas. Season with vinegar, mayonnaise, salt and pepper. Mix well and serve.
3. It is recommended to prepare this salad and refrigerate for at least two to three hours before serving for best flavor.
Yield: 8 to 10 servings
a) Extra precaution is necessary when serving dishes that contain eggs and mayonnaise. To prevent spoilage, refrigerate any leftover salad and keep it cold at all the times.
b) For a better taste use fresh and crisp green or red peppers. These are good source of vitamin C.
c) For an extra yummy taste you can add nuts, raisins, grapes and an apple. Last year for Christmas, Crystal added chopped grapes and an apple with 1 tablespoon of lemon juice. It was........YUMMY!
Do you have a special way of preparing your potato salad?
Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things. - Philippians 4:8