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Haitian Potato and Beets Salad Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Assembling 10 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine Haitian
Servings 6
Calories 193 kcal

Ingredients
  

  • 2 beets
  • 2 red potatoes
  • 2 carrots
  • 1/4 onion, minced
  • 1 celery stalk, diced
  • 1/2 green pepper, diced
  • 1/2 cup mayonnaise
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tbsp  fresh parsley
  • 1/2 cup organic apple cider vinegar
  • 1/2 tbsp olive oil, extra virgin

Instructions
 

  • Rinse the fresh produce thoroughly to remove any dirt 
  • Remove the ends of carrots and beets
  • Place the beets separately, and the carrots with potatoes in separate pots of water
  • Set the pots on the stove and cook at medium heat for 30 minutes
  • Once the beets, carrots, and potatoes have softened, turn off the flame
  • Place the cooked vegetables under cool running water, this will help in peeling off their skin easily
  • Place the peeled vegetables on a cutting board and dice them into bite-sized cubes, place them into a large bowl
  • In a large-sized bowl mix the onion, celery, pepper, mayonnaise, salt, pepper, parsley, vinegar, and olive oil
  • Once blended completely, pour it over the diced vegetables
  • Toss the salad well to ensure everything is mixed
  • Place in the fridge for 15 to 20 minutes and serve chilled!

Tips for this recipe

  • You can refrigerate the Haitian Potato Salad Beets in an airtight container for 2 days (5 days if you don’t use mayonnaise)
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