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Haitian Potato Salad (Salad Russ Ayisyen)

The Quirky Foodster Team

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Ingredients

  • 4 medium potatoes, peeled and cubed
  • 2 carrots, peeled and diced
  • 1 small beet, peeled and diced
  • 3 large eggs
  • 100 g (1/2 cup) green peas, cooked
  • 1 small onion, finely diced
  • 120 g (1/2 cup) mayonnaise
  • 1 tbsp mustard
  • 1 tbsp white vinegar
  • Salt and pepper, to taste

Method

  1. Boil the potatoes and carrots together in salted water until just tender, about 12 minutes. Drain and cool.
  2. Boil the beet separately (to avoid staining the other vegetables) until tender, about 20 minutes. Drain, cool, and dice.
  3. Hard boil the eggs (about 10 minutes), then cool, peel and dice.
  4. In a large bowl, combine the potatoes, carrots, beet, eggs, peas, and onion.
  5. In a small bowl, whisk together mayonnaise, mustard, and vinegar; season with salt and pepper.
  6. Fold the dressing gently through the vegetables until evenly coated, being careful not to mash the potatoes.
  7. Chill in the refrigerator for at least 1 hour before serving.

Introduction: A Haitian take on Russian-style potato salad, this creamy, colourful dish combines boiled potatoes, carrots, beets and eggs, and is a fixture at Sunday lunches and holiday spreads alongside griot and rice.

Cultural Background: A Haitian take on Russian-style potato salad, this creamy, colourful dish combines boiled potatoes, carrots, beets and eggs, and is a fixture at Sunday lunches and holiday spreads alongside griot and rice.

Tips: Dice the beet last and mix it in gently at the end to control how much colour bleeds into the rest of the salad.

Variations: Some cooks add diced apple or a spoonful of sweet relish for a touch of sweetness.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: This salad is served cold and does not require reheating.

Nutrition: Approx. 260 kcal, 6 g protein, 16 g fat, 24 g carbohydrate, 4 g fibre per serving.

FAQs:

Q: Why is it called 'Russian salad'?

A: The name reflects the dish's origins in European-style potato salads that spread through the Caribbean during the 20th century.

Q: Can I make it ahead of time?

A: Yes, it tastes even better after chilling for a few hours or overnight.

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