Nochebuena Central: Ensalada Rusa
Creamy potato salad for the Nochebuena spread!
By: Dahianna Gomez | @_cookingwitd
Nochebuena—literally "Good Night"—is the night for many Latinos. Think Christmas Eve, but louder, longer, and packed with love, laughter, and legendary food. From roasting lechón to passing around abuelita’s pasteles, this night is about gathering with family and friends to eat, dance, and stay up way too late.
For many of us, it’s less about Christmas morning and more about the magic of the night before—sharing traditions passed down through generations, reconnecting with loved ones, and making space for anyone who wants to join in the fun. Join us in celebrating this special night and bring a little extra sabor to your holiday traditions!
Here we have a recipe for Ensalada Rusa, a classic potato salad that is a staple in any Dominican household during Nochebuena.
Ensalada Rusa
Toda la familia (10-12)
15 minutes
20 minutes
Ingredients
6 Idaho red potatoes
2 carrots
1 red onion
1 lime
1 cup of vinegar
5 eggs
2 beets (add more if it needs more color, you can also add canned beets with their juice if you can’t find raw ones)
2-3 cups of mayonnaise
Loisa Sal Marina, to taste
Directions
Cut potatoes in half and add to pot with salted water. Boil until tender but you still want them to be firm. Half way through, add carrots as they have less cooking time and once done remove from boiling water. Let cool.
Finely chop onions and pickle it with the juice of one lime and a cup of vinegar.
Hard boil eggs for about 10 minutes, and boil beets until tender.
Remove the skin from potatoes and chop into 1-inch cubes, you don’t want them too big or too tiny. Chop carrots and eggs, then add into a big bowl. Add pickled onions and 2-3 cups of mayo. Mix and add salt to taste.
Add mayo as needed (at this point this is the traditional salad) perooo, for the pink purple potato salad add your chopped beets.
Mix one last time. Refrigerate at least one hour before serving and enjoyy!
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Ensalada Rusa
Toda la familia (10-12)
15 minutes
20 minutes
Ingredients
6 Idaho red potatoes
2 carrots
1 red onion
1 lime
1 cup of vinegar
5 eggs
2 beets (add more if it needs more color, you can also add canned beets with their juice if you can’t find raw ones)
2-3 cups of mayonnaise
Loisa Sal Marina, to taste
Directions
Cut potatoes in half and add to pot with salted water. Boil until tender but you still want them to be firm. Half way through, add carrots as they have less cooking time and once done remove from boiling water. Let cool.
Finely chop onions and pickle it with the juice of one lime and a cup of vinegar.
Hard boil eggs for about 10 minutes, and boil beets until tender.
Remove the skin from potatoes and chop into 1-inch cubes, you don’t want them too big or too tiny. Chop carrots and eggs, then add into a big bowl. Add pickled onions and 2-3 cups of mayo. Mix and add salt to taste.
Add mayo as needed (at this point this is the traditional salad) perooo, for the pink purple potato salad add your chopped beets.
Mix one last time. Refrigerate at least one hour before serving and enjoyy!