This Salade Russe, a staple side dish at Haitian parties, honors the diverse communities that celebrate holidays differently. Its use of beets is a product of trade and migration from Russian settlers in Haiti, birthing a unique and vibrant dish.
1. Peel the beets and dice into 1/2” cubes. Set aside. Wash the potatoes and peel them. Chop into 1” pieces.
2. Add the potatoes (and carrots if using) to a large pot and cover with cold water and 2 big pinches of kosher salt. Bring to a boil, reduce to a simmer, then cook for 10-12 mins until fork tender. Drain and let cool.
3. In another pot, add the beets and cover with cold water. Bring to a boil, reduce to a simmer, and cook till fork tender, about 8-10 mins. Reserve 1/4 cup of cooking liquid, then drain.
4. In a bowl, combine the beets and potatoes. Toss them until combined. (Not traditional, but I like to mash the beets and potatoes together for a mushier consistency).
5. Add the mayo, rice vinegar, and adobo and toss to combine until bright pink!
6. Add the bell pepper, shallot, carrot and peas if using. Season with salt and pepper to taste.
7. Toss once more. Serve with chopped chives.
