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.