This is the famous Salade Russe or Russian Salad found in every Haitian household during the holidays and Sundays.
I should call it “Haitian Salade Russe” or Haitian Salade Russe. There are several versions of this dish. Every household has its own recipes.
The spices may differ, but the main ingredients are the same. Potato, peas, carrots, and beets are the main ingredients.
While writing this post a little bird said to me to just google the name, and I did.
To my big surprise, there was a ton of information on the web about this famous salad. It is famous because of its long history.
Compared to other dishes that have changed over time and practically lost their originality, Salade Russe has retained one important ingredient, mayonnaise.
No matter how many other ingredients or spices added are removed, mayonnaise has remained the binding agent throughout the years.
The salad is also called Olivier Salad.
Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia, and South American countries like Argentina, Brazil, and Uruguay.
In modern recipes, it is usually made with diced boiled potatoes, carrots, dill pickles, green peas, eggs, diced boiled chicken (or sometimes ham or bologna sausage) and is dressed with mayonnaise.
The dish is commonly referred to as Russian salad, although this term can connote with Vinaigrette. Another variation called Stolichny salad exists and is also popular in culture.
You can certainly read more about it on https://en.wikipedia.org/wiki/Olivier_salad or at http://fr.wikipedia.org/wiki/Salade_russe.
The history is quite interesting. I invite you to read more about before making the recipe.
Now that we have learned the origins of Salade Russe, let’s get cooking!
- 4 potatoes
- 1 – 2 carrots
- 1 large beet
- 1/2 cup sweet peas
- ¼ cup onion minced
- 1/3 cup green bell pepper diced
- 1/3- teaspoon garlic powder
- 2 – 3 tablespoons mayonnaise
- Salt and pepper to taste
- Peel potatoes and add to a large saucepan with water and boil until fully cook but not too soft. Remove from water, cut in cubes and set aside. While the potatoes are cooking, peel and cut the carrots in small cubes and set aside to cool. In another saucepan, add carrots and peas with a little bit of water. Bring to a boil and cook thoroughly. Remove from water and set aside to cool. In another saucepan add beet and cook thoroughly. When cooked, peel and cut in cubes and set aside to cool. In a large boil, add potatoes, beet, carrots, peas, onion, green bell pepper, mayonnaise, garlic powder, salt and pepper to taste. Stir to mix and serve immediately.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.