ievolinkv.com

Prep Time:

35 mins

Total Time:

1 hr 50 mins

Servings:

8

Yield:

6 cups (plus 1 cup additional dressing)

A crowd pleaser, potato salad always finds its place in the buffet line at family reunions, backyard barbecues, picnics and summer holiday celebrations. If your potato salad has become routine, Omar Tate and Cybille St.Aude-Tate's Haitian Salad Russe will put the aha back in your summer side repertoire. Pink-hued, this colorful stunner also has a little extra zing from the pickled red beets. Don't fret, you don't have to pickle them yourself, a jar of purchased pickled beets will do the trick.

What Is Salad Russe?

Salad Russe translates to Russian Salad. Classic Russian potato salad, also known as Olivier Salad is traditionally made up of meats (bologna or smoked sausage), peas, carrots, potatoes, hard boiled eggs. and creamy mayonnaise. With a complex history, Haiti has been influenced by many cultures. "Caribbean foods reflect indigenous, African, and European traditions. That’s how a creamy 'Russian' potato salad became a beloved dish from Haiti," explains Omar Tate, owner of Honeysuckle Provisions in Philadelphia and creator of this recipe.

How do you make Salad Russe?

Prep the carrots: Omar and Cybille use a vacuum food saver to quickly marinate the carrots in this salad. To make it easy to do at home, place the sliced carrots, orange juice, agave nectar, and salt in a ziplock bag, squeezing out as much extra air as possible. Let marinate 1 hour.
Make the dressing: preparing the dressing for this potato salad is like making homemade mayonnaise. Place all ingredients, except the oil, in a blender or food processor and gradually stream in the oil through the opening in the blender lid until mixture thickens.
Cook the potatoes: Cut the Yukon Gold potatoes into 3/4 inch pieces for quick cooking. For best results start the potatoes in just enough cold water to cover them. Bring all to a boil and simmer about 15 minutes or until tender. To give your salad the best texture, avoid overcooking the potatoes.
Make the salad: Combine all ingredients except the hard cooked eggs with just 1 cup of the dressing. Gently fold in the hard cooked eggs.

Ingredients

Carrots

2 medium carrots, peeled, halved lengthwise, and sliced (3/4 cup)
3 tbsp orange juice
2 tsp agave nectar or honey
1/2 tsp salt

Dressing

3 tbsp orange juice
1 egg yolk
4 tsp white vinegar
1 tbsp worcestershire sauce
2 1/2 tsp dijon mustard
1 tsp agave nectar or honey
1 small garlic clove, smashed
1/2 tsp salt
1/4 tsp ground black pepper
1 3/4 cups canola oil

Salad

1 lb yukon gold potatoes, peeled and cut into 3/4-inch pieces
1/4 tsp salt
1/2 cup finely chopped red onion
1/3 cup chopped italian parsley
1/3 cup sweet pickle relish
1/4 cup sliced green onions
1 (16 oz) jar pickled beets, rinsed, drained, and diced (1 1/2 cups)
4 hard cooked eggs, chopped

Directions

For carrots, in a resealable plastic bag combine carrots, the 3 Tbsp. orange juice, 2 tsp. agave nectar, and 1/2 tsp. salt. Squeeze out as much air as possible, seal bag, and let stand at room temperature while preparing dressing and salad, about 1 hour. Drain before adding to salad.
For dressing, in a blender container combine 3 Tbsp. orange juice, the egg yolk, vinegar, Worcestershire sauce, mustard, the 1 tsp. agave nectar, the garlic, 1/2 tsp. salt, and the pepper. Cover; blend on low until smooth. With blender running on low, slowly add oil through the feed tube in a steady stream until mixture thickens, stopping to scrape down sides as needed. Transfer to a bowl. Cover; chill until ready to use.

Food Safety Tip: Since dressing is not cooked, we recommend using an egg yolk from a pasteurized-in-shell egg for this recipe.
For salad, in a large saucepan combine potatoes, 1/4 tsp. salt, and enough cold water to cover. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until potatoes are just tender. Drain well; cool slightly.
In a large bowl combine 1 cup of the dressing, the red onion, parsley, relish, and green onions. Stir in potatoes, drained carrots, and beets. Fold in eggs. Cover; chill at least 1 hour before serving. If you like, serve with remaining dressing.

How Long Can I Store Salad Russe?

Store the prepared salad in the refrigerator up to 2 days. You will have leftover dressing. Store it in an airtight container in the refrigerator up to 2 weeks. Use it in any recipe as you would a light mayo-based dressing. Thin it with more orange juice or vinegar if you plan to use as a dressing for leafy greens.

Nutrition Facts (per serving)

607	Calories
52g	Fat
32g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 607
% Daily Value *
Total Fat 51.6g	66%
Saturated Fat 4.7g	24%
Cholesterol 139.3mg	46%
Sodium 656.6mg	29%
Total Carbohydrate 32.2g	12%
Dietary Fiber 2.8g	10%
Total Sugars 14.3g
Protein 6.8g	14%
Vitamin D 0.7mcg	4%
Vitamin C 18.7mg	21%
Calcium 55.3mg	4%
Iron 2mg	11%
Potassium 548.3mg	12%
Fatty acids, total trans 0.2g
Vitamin D 30.3IU
Alanine 0.3g
Arginine 0.4g
Ash 3.3g
Aspartic acid 0.9g
Caffeine 0mg
Carotene, alpha 665.9mcg
Choline, total 131.3mg
Copper, Cu 0.2mg
Cystine 0.1g
Energy 2540.8kJ
Fluoride, F 8.6mcg
Folate, total 63.9mcg
Glutamic acid 1.1g
Glycine 0.2g
Histidine 0.2g
Isoleucine 0.3g
Leucine 0.5g
Lysine 0.4g
Methionine 0.2g
Magnesium, Mg 36.5mg
Manganese, Mn 0.3mg
Niacin 1.3mg
Phosphorus, P 139.4mg
Pantothenic acid 0.9mg
Phenylalanine 0.3g
Phytosterols 2.7mg
Proline 0.3g
Retinol 57.9mcg
Selenium, Se 12.5mcg
Serine 0.4g
Starch 9.8g
Theobromine 0mg
Threonine 0.3g
Vitamin E (alpha-tocopherol) 9.1mg
Tryptophan 0.1g
Tyrosine 0.2g
Valine 0.4g
Vitamin A, IU 3565.3IU
Vitamin A, RAE 226.5mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.3mg
Vitamin K (phylloquinone) 94.2mcg
Water 169.4g
Zinc, Zn 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.