March 20, 2014

Russian (potato) Salad

Today I'm going to share a recipe that I grew up eating. Everyone knows that potato salad or as some call it 'russian' salad can be made in so many ways. This recipe was passed down by my lovely grandma a few years ago while I visited her home in the Dominican Republic. I made a few tweaks on it and I'm happy to say my grandmother approved.

While growing up my mother and grandmother made this salad so much paired with rice, beans and oxtails (moro con rabo) that everyone thought that was all they knew how to make. Of course that wasn't the case, it was just too good to want anything else. Below I will show you how to make this addictive salad.

These are the steps for 6 servings (as a side dish) 


In a large pot add 2 quarts of water with 1 teaspoon of salt.  


Peel and cut 3 medium red potatoes, 1 large carrot and 5 small idaho potatoes. Add to the pot with water and bring to a boil.


(I like adding both types of potatoes for texture purposes. I find that the red potatoes are creamy but the mini idaho are much creamier)

 Boil for 25 minutes or until fork tender. Add two eggs (with shell) to boil with the potatoes and carrots.  Continue to boil for 5 minutes. 


Turn off the fire and cover for 10 minutes. This will allow the egg to cook perfectly without turning greenish/brown inside. 


Drain everything from the pot in a colander. Please be gently because you do not want to break the potatoes.


Try to chop potatoes, carrots and eggs in the same bite sizes. This will make everything feel and taste much better.


Original recipe requires real store bought mayo but I decided to use 1/3 cup of nayonaise. This is a vegan alternative which has half the calories as real mayo. If you're interested in making your own check here.


Add 2 teaspoon of white vinegar.


Something that helps me add the perfect amount of onion into my salad every single time, is taking the tip of the red onion (the part that most people throw out) and mincing it. Sprinkle in the bowl with the rest of the ingredients and mix well.

You can use red or white onions. Red is much more stronger in flavor while white is much milder. Growing up my mother used to make me a separate bowl of salad because I couldn't stand onions.  If you're not an onion fan add white onion or simply skip this step.


season with salt and pepper. Serve chilled.

I hope you guys enjoyed this recipe. Let me know if you guys try this recipe so I can tell Granny your thoughts:)

Don't forget to enter the Simply Spotless giveaway today on my Instagram. Winner will be announced March 22nd. Good Luck!