From there I moved on to my younger daughter’s room and extracted several more construction bags of clothes and ‘stuff’. A million sneezes later, now she can no longer complain that she doesn’t have any clothes. We unearthed about 30 jackets and other apparel that she loves but just didn’t know they all existed in the black hole that was her bedroom closet.
My husband has now banned me from any more episodes of Marie K.–he was a little worried that I will start shopping again to fill the space now created in my closet. Hmmm…not a bad idea at all.
After Spring comes summer, and while it seems far, far away, I am planning ahead and ensuring that you are equipped with all the fabulous recipes you need to have a delicious Summer! Following the BBQ chicken recipe, which btw, has become very popular already, you need this potato salad recipe to accompany it! You need this cornbread recipe as well…
My potato salad recipe is fully loaded--well, that’s what they say. Everyone who has been brave and patient enough will understand why. In my 35 plus years of cooking experience, I have learned a few things well–and one is balancing and creating flavors. If you wish to impress your friends, neighbors, co workers, family, I urge you to give this one a try.
In this potato salad recipe, I have added eggs(optional), mixed veggies, celery, scallions, parsley, red onion, bell peppers, pimento peppers, celery. It’s a great balance of flavor and texture.
This makes a huge amount, enough for a potluck, family gathering or BBQ. However, the recipe can be easily halved. Once the chopping and boiling is done–the only thing left to do is mix it all together and enjoy! This can be made a day in advance as well–however, I suggest eliminating the red onion to prevent it from spoiling quickly.
Vegans, do not despair, you can easily eliminate the eggs and use Vegan mayo to make this work for you.
INGREDIENTS YOU WILL NEED FOR THIS POTATO SALAD:
Serves 10-12 as a side dish
- potatoes (preferably Russet)
- eggs (omit for vegan option)
- frozen mixed veggies, thawed and rinsed
- red bell pepper, finely diced
- celery, finely diced
- scallions (green parts), finely diced
- bunch parsley (about 1/4 cup chopped)
- red onion, finely diced
- garlic, minced or grated
- pimento peppers (Caribbean seasoning pepper), finely diced
- mayonnaise (or veganese for vegan option)
- yellow mustard
- lemon juice or vinegar
- brown sugar
INSTRUCTIONS: HOW TO MAKE POTATO SALAD
PREP WORK:
1. POTATOES, EGGS and MIXED VEGGIES: Wash potatoes. Place in a large pot with cold water, add salt and bring to a boil. Then reduce the heat to a simmer. Boil until tender and a fork easily pierces the potato–but it is still firm. A couple of minutes before it finishes, add eggs (if using). Once cooked, remove potatoes and eggs from liquid and add mixed veggies. Drain and set aside.
Peel and dice potatoes and set aside. Also peel eggs and dice. Allow it to cool fully before mixing into mayo dressing.
2. While potatoes are boiling, grate or mince garlic, then finely dice bell pepper, celery, scallions, parsley, red onion and pimento peppers.
3. In a large bowl, make mayo mixture: Add mayo, mustard, lemon juice or vinegar, brown sugar and mix well.
4. Once the potatoes are cool, add it to bowl with the mayo mixture. Then add chopped eggs, drained mixed veggies, the chopped ingredients and stir it all gently to combine. Add salt if required.
5. Cover with plastic wrap and refrigerate immediately until ready to eat.
With love and best dishes,
Ria
BEST CARIBBEAN POTATO SALAD
Ingredients
- 5 pound potatoes preferably Russet
- 5 eggs omit for vegan option
- 3 cups frozen mixed veggies thawed and rinsed
- 1 red bell pepper finely diced
- 2 stalks celery finely diced
- 3 scallions green parts, finely diced
- bunch parsley Small bunch, about 1/4 cup chopped
- 1/2 red onion finely diced
- 3 cloves garlic minced or grated
- 2 pimento peppers Caribbean seasoning pepper, finely diced
- DRESSING
- 1 1/2 cups mayonnaise or veganese for vegan option
- 2 tablespoons yellow mustard
- 2 tablespoons lemon juice or vinegar or vinegar
- 1 tablespoon brown sugar
Instructions
- POTATOES, EGGS and MIXED VEGGIES: Wash potatoes. Place in a large pot with cold water, add 1 tbs salt and bring to a boil. Then reduce the heat to a simmer and boil until tender and a fork easily pierces the potato--but it is still firm. A couple of minutes before it finishes, add eggs (if using). Once cooked, remove potatoes and eggs from liquid and add mixed veggies. Drain and set aside.
- Peel and dice potatoes and set aside. Also peel eggs and dice. Allow it to cool fully before mixing into mayo dressing.
- While potatoes are boiling, grate or mince garlic, then finely dice bell pepper, celery, scallions, parsley, red onion and pimento peppers.
- In a large bowl, make mayo mixture: Add mayo, mustard, lemon juice or vinegar, brown sugar and mix well.
- Once the potatoes are cool, add it to bowl with the mayo mixture. Then add chopped eggs, drained mixed veggies, the chopped ingredients and stir it all gently to combine. Add salt if required.
- This makes a huge amount, enough for a potluck, family gathering or BBQ. However, the recipe can be easily halved. Once the chopping and boiling is done--the only thing left to do is mix it all together and enjoy! This can be made a day in advance as well--however, I suggest eliminating the red onion to prevent it from spoiling quickly.
This recipe is great! Thank you! Although I haven’t ever been able to follow it exactly (due to one missing ingredient or another), the finished product is always a crowd-pleaser. I’ve made several recipes from your site- they are all wonderful, easy to follow, and fun to work through. 🙂