Saturday, April 13, 2013

Haitian Potato Salad

Catering Series, Ep 4: Pink on pink on pink on pink


Cherry blossom season is in full bloom. The fact that the peak bloom season lasts less than a week makes it all the more special. Some say that when you're standing under the trees, it looks like snow. Another even said that the flowers will even be fragrant, probably like the Bath and Body scent, Japanese Cherry Blossom.


After a perfect couple of days, a thunderstorm grazed Washington D.C. at night, the day before I planned on going to the Tidal Basin, which is lined by cherry blossoms of many varieties. Hearing about the ephemerality of the blossoms, I was mortified at possibly having lost the opportunity to see the flowers emblazoning DC's most popular setting at their peak. Why are we constantly embattled against time?

The Southwest Waterfront Cherry Blossom Festival last Saturday consisted of a "Very Cherry Marketplace" at Kastles Stadium, musical performances, family activities, cosplay. Sakura Matsuri, the nation's largest Japanese street festival, was more culturally celebratory and featured Japanese food / goods vendors, activities, demonstrations (martial arts, Taiko drumming), and volunteering by surveying did bring to me the opportunity to have a conversation with a variety of attendees. Overall, the National Cherry Blossom, spanning over weeks, was a success.


I've been enjoying the city so much that, for the past week, I've been neglecting schoolwork outside of going to classes. With the school year winding up to finals week, various papers to write, and other academic chores, I should be worried, but still find myself loitering on the cherry blossom-lined streets of the city, suddenly attracted to the idea of art, beauty, history, urban subculture. You know how they say inspiration always strikes at the last moment? Or is that just something that I say?


In honor of the National Cherry Blossom Festival, today I'm featuring a recipe that basically bleeds pink (or magenta, if it matters). This is actually still part of the UNICEF charity event that I put together last month, but the timeliness of the cherry blossoms makes it a perfect time to post this recipe!

What makes this salad a Haitian combination is the beets! Even though this recipe is far simpler than my previous dishes for this dinner, the addition of the beets lends a subtle sweetness to the salad that sets it apart from the usual garlic or onion-based, vinegar-tartened salads of other cuisines. I highly recommend this easy and cost-effective recipe, which can be prepared ahead of time then assembled when needed, for large parties. Even though a friend remarked, "Beet-pink doesn't really seem to be an appetizing color," I concur! One bite of this potato salad, and anyone becomes a convert.

haitian potato salad


Serves 30-40

Pink in honor of the cherry blossom in season. This Haitian potato salad, adapted from Food.com is not only eye-catching, but delicious!

Components:
  • 30 red potatoes, boiled and cubed
  • 8-10 regular-sized carrots, peeled
  • 8 beets, cubed
  • 1 dozen eggs
  • 2 14.5-oz canned peas
  • 3 red onions, minced
  • 3 red or green bell peppers, diced

    • Dressing:
  • 1 cup mayonnaise
  • 1 tbsp black pepper
  • 2 tbsp sea salt
    1. Preparation: Boiling Blanch carrots before mincing. If skin is not desired, slash potatoes with an "x" to facilitate peeling. Boil whole potatoes for between 20-30 minutes, or until tender. Boil whole beets for between 20-30 minutes as well, or until tender. Place eggs in a pot of water, bring to a boil, take off the stove, let cook for 17 minutes, drain, and place eggs in cold water.
    2. Preparation: Chopping Dice the potatoes into about 3/4"-1" cubes. Julienne blanched carrots. Peel and dice beets a bit smaller than the potatoes. Chop eggs according to preference.
    3. In a large bowl or serving tray, combine all of the ingredients and dressing. Mix with clean hands or a glove. This can last in a fridge for probably up to a week.
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    1 comment:

    1. CaroleMay 4, 2013 at 10:10 PM

      Lovely potato salad - great colour! Please do drop me a line on ca4ole@gmail.com if you are ok with me linking it to my blog (Carole's Chatter). Cheers

      ReplyDelete