Carmen’s Ensalada de Papa (Potato Salad)

Carmen De La Rosa, Council District 10:
Washington Heights, Inwood, Marble Hill

My father is the cook in the family, and he always wakes up early to prepare Thanksgiving dinner. When I was a child, I would help him prepare all the ingredients and my favorite was always the Potato Salad. In Dominican culture, we call it Ensalada de Papa Rusa when the beets are added. I hope you enjoy it!

 
 

Ingredients

  • Potatoes, peeled and cut in half (use as many as you want! Some people like an even ratio of all of the veggies but I personally like a more potato-heavy salad)

  • 1 pound carrots, peeled and cut into 3-inch pieces

  • ¾ teaspoon salt

  • 6 eggs

  • 1 cup chopped red onion

  • 2 tablespoons apple cider vinegar

  • Salt and pepper to taste

  • 1 cup green peas, frozen

  • 1 sliced beets, canned

  • 1 cup mayonnaise

Directions

  • In a large pot over medium-high heat, boil the potatoes and the carrots until tender, about 15-20 minutes. 

  • After about 10 minutes of cooking, add the eggs to the pot to boil the eggs with the potatoes and carrots until cooked. 

  • Remove from the heat and discard the boiling water. Let cool.

  • Place the onion in a small bowl. 

  • Stir in vinegar and a pinch of salt and pepper. Set aside. 

  • Cut the cooled potatoes, carrots, and eggs into cubes. Place it all in a large mixing bowl. 

  • Add the peas, corn, onion, beets and mayonnaise. 

  • Mix and enjoy! Keep refrigerated until served.


 

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