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Haitian Potato Salad

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Haitian Potato Salad

Haitian Potato Salad
 
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Serves: 8
Ingredients
  • 4 medium beets, leaves and stems removed, roots rinsed and wrapped individually in heavy duty foil
  • 2 pounds red bliss or new potatoes (about 6 medium or 18 new)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt or ½ teaspoon table salt
  • ½ teaspoon ground black pepper
  • 2 to 3 scallions, sliced thin (about ½ cup)
  • ½ cup frozen green peas, thawed
  • ½ cup, plus 1 tablespoon mayonnaise
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Set beets in a small pan; roast until just tender about 1 hour. Let beets cool and then remove foil and skins (they slip off easily). Cut into medium dice and set aside.
  2. Meanwhile, place potatoes in a 4 to 6 quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance, 25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes. Cool potatoes slightly, then cut them with a serrated knife, layering them in a medium bowl and lightly sprinkling with the 2 tablespoons vinegar and salt and pepper as you go.
  3. Mix in scallions, peas, and mayonnaise; toss to coat. Lightly fold in beets. Serve or refrigerate until ready to serve.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

7 Comments

  6. Koolkids2 says

    I had the priviledge of trying Haitian potato salad from a family friend a few weeks ago at a potluck. I put in a special request and this weekend received this wonderful dish. You will all thoroughly enjoy this! The beets add a flavor and contrast that is almost intoxicating! Wonderful!

    Reply

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