Haitian Hot Potato and Broccoli Vinaigrette

Did you see the Haitian recipe for Riz National in the March 4 edition of The Visitor? It’s a recipe from Operation Rice Bowl — a Lenten program sponsored by Catholic Relief Services that helps parishes, schools and families learn more about its work around the world and the people it serves. Participants are urged to put the money they save from eating simple, meatless meals into a symbolic “rice bowl” to be donated to CRS.

Last year, Catholics raised more than $8 million through Operation Rice Bowl. Seventy-five percent of the collected funds are used to fund hunger and poverty projects in 40 countries; the remaining 25 percent stays in the U.S. to support food pantries and soup kitchens here.

One of ORB’s featured countries this year is Haiti. This recipe for Haitian Hot Potato and Broccoli Vinaigrette is another simple meal to consider as you keep the people of Haiti in your thoughts and prayers. CJK

Haitian Hot Potato 

and Broccoli Vinaigrette

(Operation Rice Bowl)

Photo by Sue Schulzetenberg

1 lb. small red new potatoes, unpeeled 

1 lb. broccoli florets

1/3 cup oil*

1 clove garlic, minced

5 tbsp. cider vinegar

1/2 tsp. dry mustard

1/4 tsp. paprika

2 green onions, finely chopped*

Salt and pepper to taste

Boil unpeeled potatoes until tender (about 15 to 20 minutes). Drain and cube potatoes, leaving skin on. Set aside and keep warm. *Steam broccoli until tender. Cut into small pieces, set aside and keep warm.

In a pot, combine oil, garlic, cider vinegar, dry mustard, paprika, green onions, and salt and pepper to taste. Cook until garlic and onions are soft. Toss potatoes and broccoli together and pour the vinaigrette over them, stirring gently to mix. Serve hot.

Yield: 4 servings

A note from Carol: This dish is delicious! It reminds my husband and me of hot German potato salad without the bacon. It’s refreshingly tart with a unique blend of spices. While the recipe calls for it to be eaten hot, it was equally good the next day served cold.

*Cooking tips: I prepared the broccoli in the microwave to save time. Next time I make this recipe, I would use only 1/4 cup oil (instead of 1/3 cup, as called for) when preparing the vinaigrette — it would make the dish a little lighter. Also, while it may deviate from the authenticity of the recipe, I would not cook the green onions in the vinaigrette but would leave them fresh and sprinkle them over the dish prior to serving.

Photo courtesy of Tiffany Nelson

Tiffany (Marshall) Nelson, who grew up in the Diocese of St. Cloud, recently returned from a mission trip to Haiti where she volunteered with the group Healing Haiti. The group delivered free water in Cite Soleil and spent time with children in orphanages in or surrounding Port-au-Prince. She shares this picture of a farmer’s market in Titanyen.