Haitian Potato Salad

This potato salad is made from not only potatoes but beets as well offering it a pretty pink color 

6 small to medium russet potatoes, peeled, cooked and cubed

1/2 a large beet, peeled, roasted and cubed

5-6 medium eggs, boiled and chopped

1 cup cooked sweet green peas

1 large stalk of celery, diced (1/3 cup)

1 large carrot, peeled, boiled and diced (1/2 cup)

1 cup mayonnaise

1/2 onion, finely diced (1/3 cup)

1/4 cup yellow mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Peel and roast your beet in a 350℉ oven for 45 minutes or until you're able to easily pierce it with a fork. Peel and boil potatoes in salted water for 25 minutes. Cut carrot in half and boil for 10-15 minutes with sweet peas. Boil eggs for about 10 minutes.

Once cooked dice up your potatoes, beet, celery, carrots and eggs.

To a small bowl combine mayonnaise, mustard, onions, celery, garlic, onion powder, salt, black pepper to make dressing; mix well.

To a medium-large bowl add potatoes, beets, eggs, green peas, carrots, dressing and mix well until you get a nice pink color. Chill and serve. Enjoy!

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full plate thursday