Haitian Potato Salad Recipe | Episode 34

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based

black olives

🥗Healthier: green olives

💰Cheaper: capers

Capers add a similar briny flavor at a lower cost

Wash the vegetables.

In a pot, add 4 cups of water and 1/2 teaspoon of salt, then bring to a boil on medium-high heat.

Add the potatoes, beets, and carrots to the boiling water.

Cook for about 30 to 35 minutes, removing the carrots when they are tender to avoid overcooking.

Once the potatoes and beets are soft, peel the potatoes and cut them into cubes.

Cut the beets into cubes as well, being careful of staining.

In a bowl, melt 2 tablespoons of butter with half of the Maggie Cube in the microwave for 30 to 45 seconds.

Add 2 tablespoons of mayonnaise to the bowl and mix well, adding more if needed.

Combine the butter and mayonnaise mixture with the cubed vegetables and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens