Colorful and hearty salad Russe can be served for a special occasion or any day of the week. It’s flavorful and packed with nutrition.
This potato and beet salad Inspired by the Haitian recipe. It has similar elements that remind me of traditional Russian Olivieh and Vinegret salads. It’s made with root vegetables and creamy mayo-based dressing.
Cook and cool. Rinse potatoes, beets, and carrots. Add in the large pot, cover with water and bring to boil. Once boiling, slightly reduce the heat and boil till cooked. To test, pock with a fork to check if it's soft. Carrot and potatoes will get cooked first; take them out and allow beets to cook longer. Once cooked, cool vegetables before dicing.
Chop and dice. Peel potatoes, beets, and carrots. Dice and add to the serving bowl.
Combine and serve. To the bowl with beets, add peas, mayo, olive oil. Mix to combine. Add salt to taste.
Use quality mayo and olive oil.Don’t overcook vegetables.Allow vegetables to cool before chopping.Don’t skip the onions, dice it small.Dressing variations. You can add a teaspoon of mustard to the dressing or mix sour cream or yogurt with mustard instead of using mayo.This salad will taste better the next day.