09/03/2023
LABOR DAY CELEBRATION
Labor Day, which falls on the upcoming Monday, is a globally observed holiday on May 1st, except for the United States and Canada, as well as potentially a few other smaller nations. This weekend marks the celebration of Labor Day with festivities commencing on Saturday, continuing through Sunday, and culminating on Monday.
Although there are still a few weeks left of summer, Labor Day weekend can be seen as the unofficial farewell to the season before Thanksgiving. We’re all familiar with the festivities, such as parties, cookouts, or picnics, where potato salad takes center stage as a star dish. Today , I'll be sharing two recipes: one for Haitian style potato salad and another for a versatile Caribbean American potato salad . As you might already know, the traditional Haitian style salad is a French-influenced delight made with potatoes marinated in a vinaigrette and enriched with broth and aromatic herbs.
HAITIAN SYLE POTATO SALAD
( no egg, no mayo)
Ingredients:
2 lbs. of potatoes peeled and sliced ½ tsp of salt
2 quarts of water
Vinaigrette
2 Tbs of white vinegar ½ tsp salt
½ tsp of Dijon mustard ¼ tsp of freshly ground black pepper
3 – 4 Tabs 0f olive oil 1 clove of garlic smashed
Tbs of finely chopped shallots 2 Tbs of finely chopped parsley
Instructions:
Boil the potatoes until fork tender about 12-15 minutes, drain and immediately pour the broth over the potatoes, stir, cover and set aside.
In a bowl large enough to contain all the potatoes, place the vinegar add the salt and stir until completely dissolved, add the mustard, garlic and stir, add the oil very slowly while stirring vigorously, add black pepper, sprinkle with shallots and parsley and mix well, keep at room temperature for one hour before serving. Enjoy.
The majority of Haitians across the diaspora prepare a flexible Caribbean American potato salad, adjusting ingredients to their preference. This recipe serves as a foundation that can be customized to suit your taste. It's an excellent starting point, especially for those who are new to making this dish.
BASIC POTATOES SALAD
3 Lbs. of potatoes peeled and diced 2 Tba of white vinegar.
1 finely chopped celery 2 hardboiled eggs diced.
2 finely minced or grated onion ½ cup relish of your choice
½ cup of mayo or more 2 tsp yellow mustard
½ tsp onion powder ½ tsp ground black pepper
1 tsp of salt ¼ tsp of sugar
1 tsp of paprika 2 Tbs of finely chopped parsley
Instructions:
Boil the potatoes until fork tender about 20 minutes, drain and drizzle with white vinegar cover and set aside. When potatoes have absorbed the vinegar, add celery, eggs, onion, relish mix well, then add mayo, mustard, salt and pepper, onion powder, and sugar. Mis well and taste. Finish by dusting with chopped parsley and paprika .let rest at least 30 minutes up to 2 days in the refrigerator. Enjoy.
