The Recipe!
Introduction
Elsy Dinvil, chef and founder of Creole Me Up, shares this vibrant Haitian salad featuring beets, potatoes, peas, carrots, and a creamy mayo dressing. It’s a colorful and flavorful dish often enjoyed during celebrations and special meals.
Ingredients
2 cups boiled russet or yellow potatoes, peeled
4 cups boiled beets, peeled
1 cup green peas
1 cup diced carrots
1 diced bell pepper
4 tbsp grated yellow onion (divided)
3 tbsp olive oil or preferred oil
½ tbsp finely chopped green onions (white part only)
½ tbsp freshly chopped garlic
2½ cups mayonnaise or vegenaise
½ tsp salt
½ tsp freshly ground white or black pepper
Steps
Boil potatoes and beets separately until tender. Drain and let cool.
While cooking, prep onions, green onions, bell pepper, and garlic. Chop bell pepper small, grate or finely mince onions and garlic.
In a skillet, warm olive oil, add 2 tbsp grated onions and chopped bell pepper. Sauté on low-medium for 5 minutes. Add peas and carrots, cooking another 5–10 minutes. Set aside to cool.
Peel cooled potatoes and beets, chop into bite-size chunks.
In a large bowl, mix potatoes, beets, sautéed vegetables, remaining onions, green onions, garlic, salt, and pepper.
Add mayonnaise, mix thoroughly, taste, and adjust seasoning if needed.
Chill for 2–3 hours or overnight for best flavor. Serve cold.