Best Potato Salad Recipe

Best Potato Salad Recipe
In today’s post, you will learn to make the best potato salad ever!
Happy Spring! I have somehow immersed myself in Spring cleaning(eliminating)–You could say I have been Kondo-ed(Marie Kondo). If you haven’t seen that series yet, look for it on Netflix. I looked at two episodes and walked straight into my closet and eliminated everything that did not spark joy in my life! I feel free –as if a load has been lifted from my life. There is less hassle looking for clothes and it’s now all neatly organized–well to the best of my ability.

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…

potato salad

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 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.

potato salad

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.

VIDEO TUTORIAL:

BEST POTATO SALAD RECIPE EVER!
Serves 10-12 as a side dish

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
Small bunch parsley (about 1/4 cup chopped)
1/2 small red onion, finely diced
3 cloves garlic, minced or grated
2 pimento peppers (Caribbean seasoning pepper), finely diced

1 1/2 cups mayonnaise (or veganese for vegan option)
2 tablespoons yellow mustard
2 tablespoons lemon juice or vinegar
1 tablespoon brown sugar

 

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.

potato salad

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.

potato salad

5. Cover with plastic wrap and refrigerate immediately until ready to eat.

With love and best dishes,
Ria

BEST CARIBBEAN POTATO SALAD

My potato salad recipe is fully loaded--well, that's what they say. Everyone who has been brave and patient enough will understand why. If you wish to impress your friends, neighbors, co workers & family, I urge you to give this one a try.
5 from 12 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: Caribbean
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 20
Calories: 221kcal

Ingredients

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.

Video

Notes

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.

Nutrition

Calories: 221kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 165mg | Potassium: 573mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1670IU | Vitamin C: 26mg | Calcium: 52mg | Iron: 4mg

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