Russian Beet Potato Salad Dominican Style Recipe

I absolutely love this recipe because it takes me back to my roots while keeping it fresh and vibrant—it’s like a culinary throwback with a twist! The blend of earthy beets and creamy potatoes with a zesty kick from the vinegar-infused mayo is a flavor fiesta in every bite, making it my go-to dish for any potluck or cozy dinner party.

I adore playing with world flavors, and my Russian Beet and Potato Salad is a vibrant and tasty twist on the classic. With two medium beets, two potatoes, and a large carrot—each boiled and chopped—this salad is both filling and colorful.

Mayonnaise makes it creamy, while red onion and white vinegar give it a zippy edge. Parsley is not only a garnish; it also turns up the flavor dial, making this a refreshing side dish that’s a delightful addition to any meal.

Ingredients

Beets:
High in fiber, beets contain natural sugars and are extremely healthful.

They are also fantastically colorful and sweet.

That’s my kind of veggie.

Potatoes:
An excellent supplier of carbohydrates that gives a creamy sensation.

Mayonnaise:
Contributes creaminess and unifies the salad components.

Red Onion:
Offers a zesty taste and a crisp constitution.

Green Peas:
Rich in dietary fiber and protein, they contribute a burst of color.

Hard-Boiled Eggs:
An excellent protein source, amplifying the richness.

White Vinegar:
Lends the salad a tangy brightness.

Ingredient Quantities

• 2 medium beets, boiled and diced
• 2 medium potatoes, boiled and diced
• 1 large carrot, boiled and diced
• 1 cup mayonnaise
• 1/4 cup red onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup green peas, boiled
• 1 tablespoon white vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a sizable bowl, combine the beets, potatoes, and carrot. Mix by hand, taking care not to mash the vegetables.

2. Finely chop the red onion and add it to the bowl with the green peas. Boil the green peas and chop the hard-boiled eggs. Add all these ingredients to the bowl, and mix thoroughly.

3. In another small bowl, blend the mayonnaise and white vinegar until they are smooth.

4. Transfer the vegetable mixture in the large bowl to a mayonnaise mixture.

5. Fold gently all ingredients to combine, ensuring the vegetables are coated evenly with the dressing.

6. Add salt and pepper to the salad, tasting as you go. Adjust seasoning as necessary.

7. Refrigerate the bowl, covered with plastic wrap, for no less than 1 hour, so the flavors can meld.

8. Adjust the tastings and the seasonings before serving.

9. Move the salad to a serving dish and make the top smooth with a spatula.

10. Decorate with fresh minced parsley and serve cold.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Knife
4. Cutting board
5. Spoon (for mixing)
6. Plastic wrap
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Saucepan or pot (for boiling vegetables and eggs)

FAQ

• Can I use canned beets instead of boiling fresh ones?Certainly, using canned beets is a clever shortcut. Always drain and rinse them thoroughly before they enter the mix.
• How long should I boil the vegetables?Beets and potatoes should be cooked in water until they are tender, which usually takes about 20-30 minutes. Carrots will take about 10-15 minutes. Always check with a fork to ensure they are tender but not mushy.
• What can I use instead of mayonnaise for a lighter version?Greek yogurt and a blend of yogurt and sour cream can stand in for mayonnaise in a lighter version of the salad.
• Can this salad be made in advance?Indeed, this salad can be prepared one day prior to when it will be served. It actually tastes better when it has had a chance to sit and let the flavors meld. Simply cover and chill it in the refrigerator until it’s time to serve.
• What other ingredients can I add?Diced apples can be added for a touch of sweetness, or dill pickles for extra tanginess. Some like to add chopped celery for extra crunch.
• Is there a substitute for fresh parsley for garnish?You can use fresh dill or chives in place of fresh parsley, which will also add nice flavor and color to the salad.

Substitutions and Variations

Mayonnaise:
Use Greek yogurt or sour cream to make a lighter version.
Red onion:
When you want a milder flavor, substitute with shallots.
Hard-boiled eggs:
Use diced tofu instead of meat for a vegetarian option.
Green peas:
Chickpeas make a great substitute for added protein.
White vinegar:
Use apple cider vinegar for a sweeter alternative.

Pro Tips

1. Roast the Beets for Extra Flavor Instead of boiling the beets, try roasting them to enhance their natural sweetness. Wrap them in aluminum foil and roast at 400°F (200°C) until tender. This will add depth to your salad.

2. Use a Mandoline for Uniformity For a more visually appealing salad, consider using a mandoline slicer to achieve consistently sized vegetable pieces. This will ensure even mixing and cooking of the ingredients.

3. Chill Ingredients Before Mixing To keep the salad crisp and fresh, chill all ingredients after cooking them and before combining. This will help the mayonnaise dress the salad evenly without making it watery.

4. Incorporate Fresh Herbs Experiment with adding fresh herbs like dill or chives to the mixture for an added burst of flavor before garnishing with parsley.

5. Adjust Seasoning After Chilling Taste and adjust seasoning again just before serving, as flavors can mellow during refrigeration. This ensures a well-seasoned salad that’s ready to impress.