Description
A vibrant Belizean potato salad with sweet peas and tender carrots, perfect for gatherings and weeknight dinners.
Ingredients
Scale
- 1 lb Russet potatoes, peeled and cut into bite-sized pieces
- 1/2 cup sweet peas
- 1/2 cup carrots, diced and lightly blanched
- 1/4 cup onion, minced
- 1/8 tsp salt (plus additional to taste)
- 1/8 tsp black pepper (plus additional to taste)
- 4 hard-boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 1/3 cup salad cream (Heinz salad cream)
- Chopped green onions (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for about 10 minutes or until tender but firm. Drain and let cool.
- If blanching carrots, add them to another pot of salted water and blanch for about 2 minutes. Drain and let cool.
- In a bowl, combine salad cream, mayonnaise, salt, and pepper until smooth.
- Combine the cooled potatoes, carrots, peas, chopped hard-boiled eggs, and minced onion in a mixing bowl. Gently fold to combine.
- Pour the dressing over the mixture and stir to coat evenly. Taste and adjust seasoning with salt and pepper if needed.
- Chill in the refrigerator for at least 1 hour before serving for best flavor. Garnish with chopped green onions when serving.
Notes
Use firm, unblemished potatoes for the best fluffy interior. Fresh or frozen peas can be used. Chilling the salad enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Belizean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg