A crowd-pleaser, potato salad is a surefire hit at buffet lines at family gatherings, backyard barbecues, picnics, and summer holiday celebrations. If potato salad has become a staple, Omar Tate and Sybil St. Aude Tate’s Haitian Salad Russe will add a splash of potato salad to your summer side menu. This vibrant pink dish is accented with a touch of pickled red beets. Don’t worry, you don’t have to pickle your own; store-bought pickled beets will do the trick.
What is Salad Russ?
What is Salad Russ? Russian saladTraditional Russian potato salad, also known as Olivier salad, is traditionally made with meat (bologna or smoked sausage), peas, carrots, potatoes, hard-boiled eggs, and creamy mayonnaise. Haiti has a complex history and is influenced by many cultures. “Caribbean cuisine reflects indigenous, African and European traditions, which is why creamy ‘Russian’ potato salad has become a beloved dish in Haiti,” explains Omar Tate, owner of Honeysuckle Provisions in Philadelphia and creator of the recipe.
How to make salad russe?
- Prepare the carrots: Omar and Sybil use their vacuum food saver to quickly marinate the carrots for this salad. To make this easily at home, place sliced carrots, orange juice, agave syrup, and salt in a Ziploc bag and squeeze out as much excess air as possible. Marinate for 1 hour.
- Make the dressing: Making this potato salad dressing is similar to making homemade mayonnaise: Place all ingredients except the oil in a blender or food processor, gradually pour in the oil through the opening in the blender’s lid, and blend until the mixture thickens.
- Cook the potatoes. Cut the Yukon Gold potatoes into 3/4 inch pieces and cook them quickly. For best results, first place the potatoes in cold water until they are just covered. Bring everything to a boil and simmer for about 15 minutes or until tender. To give the salad the best texture, do not overcook the potatoes.
- Make the salad: Combine all ingredients except the eggs with 1 cup of the dressing. Gently fold in the eggs.
