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This Haitian Potato Salad (Salade Russe) is creamy, savory, and beautifully bright pink thanks to tender beets. It’s simple to put together and tastes even better after chilling, making it an easy make-ahead side. I love to enjoy this alongside my pescado frito for the best Caribbean-inspired meal.
Out of all the versions of potato salad out there, this might be my favorite. Even this style of potato salad has different variations all over the Caribbean and South America. I love the sweet, tender beets and carrots with the hearty bite of potato, all brought together with a creamy but bright dressing. And that deep pink color is just so beautiful! I love a recipe that can be made ahead; it’s perfect for the summer cookout. My perfect summer cookout menu would be this potato salad, my jerk chicken, and a pitcher of sweet tea, yes please!
Ingredients Youโll Need for Haitian Potato Salad
- Russet potato – The base of the salad, I prefer russet over the waxier yukon gold or red potatoes but any of these options can work.
- Beets – For the signature bright pink color and subtle earthy sweetness.
- Carrot – Another root vegetable that adds color and subtle sweetness.
- Mayonnaise – Creates the creamy dressing that ties everything together. Use your favorite full-fat mayonnaise for the best texture, I like Hellman’s or Best Foods.
- Boiled eggs – They just belong in potato salad, I don’t make the rules.
- Red wine vinegar – This cuts through the mayonnaise and lightens the richness of the salad.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Haitian Potato Salad
- Boil the root vegetables.
- Remove the carrot first and continue cooking the remaining vegetables as needed.
- While the vegetables cool, hard-boil the eggs until fully cooked through. Then peel and dice the vegetables and eggs.
- Add all of the chopped ingredients to a large bowl.
- Stir in the mayonnaise, Dijon mustard, seasonings, vinegar, and parsley.
- Cover and chill for at least 1 hour before serving.
Quick Tips for the Best Haitian Potato Salad
Cook the vegetables whole rather than diced. This helps prevent them from becoming waterlogged during boiling.
Be careful not to overcook the potatoes and beets. Slightly firm vegetables hold their shape better once mixed.
Make the salad a few hours ahead if possible. I find that the flavor gets better as it sits!
Make-Ahead, Storage & Reheating
Make Ahead: The vegetables and eggs can be cooked up to 2 days in advance and stored separately in the refrigerator. The completed salad can also be assembled the day before. It gets better as it sits, so I highly recommend it!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you tried this Haitian Potato Salad recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Haitian Potato Salad
Ingredients
- 1 medium russet potato
- 2 medium beets
- 1 medium carrot
- 2 eggs
- ยฝ red onion, diced
- ยฝ cup mayonnaise
- 1 teaspoon dijon mustard
- ยพ teaspoon garlic powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon adobo
- 1 tablespoon red wine vinegar
- 1ยฝ teaspoons salt
- Fresh black pepper
- 1 tablespoon chopped parsley
Instructions
- Boil the potato, beets, and carrot whole until just tender. Remove the carrot after 20 minutes and set aside to cool. The potato and beets will need to boil for an additional 15 minutes or so. You donโt want mushy root vegetables, weโre looking for al dente.
- While the potato, beets, and carrot cool, boil your eggs until hard-boiled, about 10 minutes. Once cooled to touch, remove the skin of the potato, beets, and carrot. Remove the shell from the eggs.
- Dice up the potato, beets, and carrot into ยฝ-inch pieces. Roughly chop up the egg. Add everything to a large bowl. Now add the mayonnaise, dijon mustard, garlic powder, onion powder, adobo, red wine vinegar, salt, pepper, and parsley. Mix until everything is well incorporated and the salad turns bright pink. Garnish with more chopped parsley.
- Cover and chill for an hour to let the flavors come together and serve cold.
Notes
Quick Tips
Cook the vegetables whole rather than diced. This helps prevent them from becoming waterlogged during boiling. Be careful not to overcook the potatoes and beets. Slightly firm vegetables hold their shape better once mixed. Make the salad a few hours ahead if possible. I find that the flavor gets better as it sits!Make Ahead & Storage
Make Ahead: The vegetables and eggs can be cooked up to 2 days in advance and stored separately in the refrigerator. The completed salad can also be assembled the day before. It gets better as it sits, so I highly recommend it! Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
