PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES

HERE’S WHAT’S IN IT
2 Idaho potatoes (peeled and cut into baton)
2 medium carrots (peeled and cut into baton)
1 large beet (peeled and cut into baton)
½ teaspoon of sea salt
¼ cup of onion minced
1/3 cup of green bell pepper (diced)
1/3 teaspoon of garlic powder
4 ounces of mayonnaise
1 teaspoon of Epis Creole Seasoning
1 tablespoon of Epis (there’s a recipe for it)
½ ounce of white distilled vinegar
1 tablespoon of fresh lemon juice
1 tablespoon of creole mustard
¼ ounce of watercress
2 tablespoons of passion fruit dressing (there’s a recipe for it)
THIS IS HOW IT’S MADE
STEP 1.
Peel potatoes and add to a large saucepan with water and boil until fully cook but not too soft. Remove from water, cut in cubes and set aside. While the potatoes are cooking, peel and cut the carrots in small cubes and set aside to cool.
STEP 2.
In another saucepan, add carrots and peas with a little bit of water. Bring to a boil and cook thoroughly. Remove from water and set aside to cool. In another saucepan add beet and cook thoroughly. When cooked, peel and cut in cubes and set aside to cool.
STEP 3.
In a large boil, add potatoes, beet, carrots, peas, onion, green bell pepper, mayonnaise, garlic powder, salt and pepper to taste. Stir to mix and serve immediately.
STEP 4.
Mix the watercress with the passion fruit dressing. Garnish the salad Rus with the watercress.
PASSION FRUIT DRESSING
PREP TIME: 5 MINUTES
THIS IS WHAT I MADE IT WITH
1 ounce of passion fruit puree
½ cup of olive oil
1 tablespoon rice wine vinegar
2 tablespoons honey
¼ teaspoon of salt
THIS IS HOW I MADE IT
STEP 1.
Add all ingredients to a small mixing bowl and mix until sugar and honey have dissolved.
Comments