Description
A flavorful twist on traditional potato salad, infused with Caribbean ingredients and spices.
Ingredients
- 2 lb potatoes, peeled and cut into 1-inch cubes
- 3 large eggs
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/2 cup diced sweet bell pepper
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh parsley
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
- Meanwhile, place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 10–11 minutes. Cool in ice water, peel, and chop.
- In a large bowl, whisk together the mayonnaise, mustard, relish, vinegar, sugar, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the potatoes, chopped eggs, red onion, celery, bell pepper, green onions, and parsley.
- Gently fold everything together until evenly coated. Avoid overmixing so the potatoes stay chunky.
- Cover and refrigerate for at least 1 hour before serving.
- Sprinkle with a little extra paprika and parsley before serving.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- This salad can be made a day in advance for better flavor.
- Adjust the seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg