what's for dinner hey everyone I'm chef
Z and welcome back to chef Z cooks today
I'll be showing you how to make insalata
Russa which is a russian salad and it's
another type of a Dominican potato salad
it has that quintessential pink color
and it's one of our favorite things to
eat however I do want to give a very
special shout out to all of my Haitian
subscribers because this salad is also
known as a Haitian potato salad and
there's so many different other cultures
and people that also eat this potato
salad where they're adding the beets
because guess what that's where that
beautiful color comes from so this is a
potato salad that it's enjoyed by so
many different people and today I'll be
showing you the way that I like to make
it and shout out to everyone who has
requested this video since I posted my
first version of the dominican and
potato salad let's go ahead and get
started
this dominican potato salad is super fun
to make because of its vibrant pink
color so we want to start off by adding
some white vinegar to some diced red
onions and you want to add just enough
vinegar so that it submerges the onions
completely and then you just want to Pat
it down ever so slightly and set it off
to the side so that the onions can
pickle while we prepare the rest of the
potato salad we're now going to set our
flame to high and we're going to add all
the potatoes into the pot and you want
to keep the skin on because it's
actually going to help the potatoes
maintain their shape because when we
boil the potatoes we actually don't want
the potatoes to be too too soft
we're now going to add some water and
again you want to add just enough water
so that it covers the potato completely
so that can be anywhere between four to
eight cups and you want to readjust your
potatoes just to make sure that they're
all completely under water and you also
want to add a
good serving of salt for this video I am
using kosher salt but you can use
regular salt if that's what you have on
hand
and once the water weakens to boil I'm
now going to carefully place my eggs
into the water and I'm going to boil
them for about 11 minutes so that
they're perfectly hard-boiled keep in
mind there's more than one way to boil
an egg so if you want to use a method
that you prefer go ahead and do so keep
in mind that you also don't have to boil
them alongside the potatoes I just like
to do this because it saves me some
cleanup at the very end and after 11
minutes I'm going to go ahead and I'm
going to take out the eggs and I'm going
to run them under some cold water and
peel them and set them off to the side
as well now my potatoes took a long time
to boil I would say I let them boil for
almost an hour and I like to go in and
check them with the fork and just make
sure that they're soft but not too soft
you still want them to have a little bit
of give and I'm just gonna take that off
the stove and now I'm gonna go ahead and
I'm actually going to start dicing my
eggs now you can start dicing your eggs
as big or as small as you like it I like
to dice them with a mixture of some
medium to small pieces because I don't
want them to completely disappear in my
potato salad so once I've diced up the
eggs I'm actually gonna go ahead and I'm
going to place them into a bowl and set
them aside for when we use them later on
when we add them into the potato salad
[Music]
and once we've diced up the eggs I'm
going to go ahead and I'm going to start
peeling the potatoes keep in mind that
when I took the potatoes off the stove I
also drained the water and I let them
cool down for about 10 to 15 minutes now
the potatoes are still a little warm so
if it's too hot where you can't continue
peeling them in your hands feel free to
just lay them on your cutting board and
peel them like this the skin will come
off really smoothly and quickly so it's
not too much trouble either
and once you've peeled the skin off of
your potatoes you want to go ahead and
place them into a large bowl which is
where we're going to actually make the
rest of the potato salad
so once we've peeled all of the potatoes
we're actually going to start dicing
them and again you can dice them a
variety of different ways I like to dice
them in my hands just because this is
something that I've been doing for years
and it's how I saw my grandmother do it
but if you do it like this you
definitely want to be careful and make
sure not to cut yourself I've been doing
this for years I can practically do this
with my eyes closed
however if it makes you nervous dicing
the potatoes in your hand feel free to
do it on the cutting board as well and
you want to make sure that when you're
dicing the potatoes you want to dice
them and some small pieces and medium
pieces you want to have a mixture of
sizes and it doesn't have to be
absolutely perfect and once I've diced
up the last of the potatoes I just like
to run my knife through the bowl just to
kind of cut everything up one last and
final time we're now going to start
mixing everything for the potato salad
so I'm adding the hard boiled dice eggs
the dice softened carrots the peas and
I'm now going to mix everything very
gently and I'm essentially going to fold
everything together until it's well
combined now I will say that it's best
that you do this while your potatoes are
a little bit warm just because it helps
all those flavors truly blend together
you don't want your potatoes to be too
too cold and again you don't want them
to be too too soft because we don't want
a mashed potato salad we're now going to
take our onions and
going to add them into the potato salad
and you want to leave some of the
vinegar behind however there are some
people who like their dominican potato
salad to be a little bit on the acidic
side so if you're one of those people
feel free to add just a tiny bit of the
vinegar into the salad we're now going
to mix everything until it's well
combined and just like before we're just
gently folding everything in because we
don't want to break up the potatoes too
too much we still want them to kind of
hold their shape we're now gonna go
ahead and we're going to add the
mayonnaise now like with most things I
like to add a little bit at a time
because it's easier to I than it is to
take away and I also like to mix in the
mayonnaise in sections so if you notice
I'm mixing in the mayonnaise in one
section and then I move on to another
section and I go ahead and I add more
mayonnaise now mayonnaise is something
that is very personal so you could be
someone who likes a ton of mayonnaise in
your potato salad or you can be someone
who doesn't like it too too much so you
can go ahead and add it to your taste so
as you can see here I've mixed in the
mayonnaise and what you see here is
actually a traditional Dominican potato
salad with the peas and the carrots
which I didn't include in my first
American potato salad video simply
because my grandmother never added them
since my uncle wasn't a fan of them and
now we're going to move on to the star
of the show which is adding the dice
beets now you can boil beets if you want
or you can use some canned beets both
would work perfectly and you want to
make sure to add in a little bit of that
beet juice because that is going to give
the potato salad some beautiful color
and you also want to be careful not to
let that beet juice get anywhere on your
counters because it will save so we're
gonna mix it in gently and as you can
see it actually transformed the potato
salad and it becomes this beautiful
beautiful color I absolutely love
looking at this
we're now going to add just a tiny bit
of sugar which is actually going to
bring out the natural sweetness of the
beets and is also going to balance out
the vinegar from the onions and we're
just going to add a touch of
extra-virgin olive oil and we're going
to mix it one last and final time
now potato salad is traditionally served
cold or room temperature but regardless
you definitely want to just take some
saran wrap cover your bowl and let it
sit in the refrigerator for at least an
hour or even overnight because you
really want to give those flavors a
chance to blend together and become
stronger and tastier so there you guys
have it my recipe for an Inside Russa
which is another type of a Dominican
salad if you have any questions comment
down below and until next week
I'm chef ze blame provecho guys real
quick when it comes to this recipe if
you have beautiful white countertops
like I have behind me do yourself a huge
favor and just be super careful about
chopping up those beets because I
learned the hard way that that yummy
juice actually stains what Oh No mm-hmm
and you gotta put a lot of elbow grease
to get it out and another fun fact in my
original dominican potato salad video I
actually don't include carrots and peas
because my uncle does not like carrots
or peas so my grandmother like she just
kind of reimagined the recipe to not
have the carrots and peas so that it's a
minicam potato salad recipe that you see
the first one is actually straight from
my grandmother I didn't alter it at all
so that's her legacy that's her memory
and it makes me so happy that so many of
you guys like it thank you so much for
watching today's video now remember this
is a salad that you can make for the
holidays or you can make for a birthday
party or Sunday dinner
it is hands-down one of our favorite
dishes too
now before you leave don't forget to
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click that Bell so that you don't miss
out each and every single time I post an
all new video and guess what guys I have
a ton of videos here on my channel and
they're right here ready for you to
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Ensalada Rusa is a Traditional Dominican Potato Salad that's also enjoyed by many different colors. This potato salad is known for its vibrant pick color from the tasty beets! It's a must have side dish for the holidays and get-togethers. It comes together in no time and tastes even better when it's had a chance to sit in the refrigerator for some time. Make sure to give this recipe a try for Noche Buena, Easter, family gatherings and more. Don't forget to subscribe and join the Chef Zee family. Ingredients: 2 lbs Idaho Potatoes 4 Hard Boiled Eggs 1 ½ cups Mayonnaise - or to taste 1 Red Onion Minced 1 Cup Beets Diced *or to taste 2 Large Carrot Diced ½ cup Peas ¾ cup White Vinegar Extra Virgin Olive Oil 1 tsp Sugar *optional Salt to taste Pepper to taste For more details on all the recipes you see here visit my website: http://www.chefzeecooks.com/ Feel free to shop some of Kitchen & Cook favorites at my Amazon Store: https://www.amazon.com/shop/chefzeecooks Here are some quick links to some of my favorite cooking products! Dominican Oregano: https://amzn.to/2x9lQI6 Mortar & Pestle (Pilon): https://amzn.to/2NFEfXg Caldero 7.5 qt: https://amzn.to/2NBTBfd Caldero 29.6qt: https://amzn.to/2xadKil Instant Pot Pressure Cooker: https://amzn.to/2xdvNnB Ninja Food Processor & Blender: https://amzn.to/2Nb3xgf *Please note that some of these links may be affiliate links #PotatoSalad #DominicanRecipes #EnsaladaDePapas Follow me on social media! Instagram: @Chef.Zee Pinterest | Twitter | Facebook | Snapchat: @ChefZeeCooks For business inquiries please email: biz@chefzeecooks.com