Haitian Potato Salad

Submitted by Sharon123

"My heart goes out to all the victims of the earthquake in Haiti. I have been learning a little bit about their country and culture. Here is a recipe from The Taste of Haiti. Cook time is assuming you are cooking vegetables at the same time."

 

• Ready In: 35mins
• Ingredients: 12

ingredients

• 4 potatoes, peeled and cubed
• 1 carrot, peeled and minced
• 2 1⁄4 teaspoons salt
• 1 small beet
• 2 eggs
• 1⁄2 cup sweet peas (frozen and thawed, or canned)
• 1⁄2 onion, minced
• 1⁄3 cup red bell pepper, diced
• 1⁄3 cup red bell pepper, diced
• 2 tablespoons mayonnaise
• 1⁄4 teaspoon black pepper
• salt (optional)

directions

1. Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender.
2. Boil beet separately in water with 1 teaspoon salt until tender, then peel and dice finely.
3. Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.
4. In a bowl, place cubed potatoes, diced beet, chopped eggs, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper. Stir and add salt to taste, if using.

Reviews

[TasteTester]

What a delicious variation of potato salad! I followed the recipe exactly as written, except that I cooked the carrots separately from the potatoes. I thought they might cook faster than the potatoes and I didn't want them to get too soft. After cooking, I put the beets on paper toweling to absorb some of the liquid so that the salad wouldn't get too pink in color after mixing it. I loved the crunch of the peppers and the mild sweet flavor the peas provided. We finished the salad on the second day, and it was even better than the first -- all the flavors had melded and we literally wolfed it all down. Thanks for sharing this recipe, Sharon.