Ingredients

4 medium beets, leaves and stems removed, roots rinsed and wrapped individually in heavy duty foil
2 lbs. red bliss or new potatoes (about 6 medium or 18 new)
2 T. red wine vinegar
1 tsp. kosher salt or 1/2 tsp. table salt
1/2 tsp. ground black pepper
2 to 3 scallions, sliced thin (about 1/2 c.)
1/2 c. frozen green peas, thawed
1/2 c., plus 1 T. mayonnaise

Directions

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Set beets in a small pan; roast until just tender about 1 hour. Let beets cool and then remove foil and skins (they slip off easily). Cut into medium dice and set aside.

Meanwhile, place potatoes in a 4 to 6 quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance, 25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes. Cool potatoes slightly, then cut them with a serrated knife, layering them in a medium bowl and lightly sprinkling with the 2 tablespoons vinegar and salt and pepper as you go.

Mix in scallions, peas, and mayonnaise; toss to coat. Lightly fold in beets. Serve or refrigerate until ready to serve.

Country:
Haiti


Notes and Instructions

Recipe contribution from Linda McElroy,

Recipe and photo credit, with permission: 3 Many Cooks, http://threemanycooks.com/recipes/salads-and-sides/haitian-potato-salad/