Caribbean Potato Salad
This Caribbean Potato Salad recipe is creamy, colorful, and bursting with island flavor. Made with tender potatoes, sweet peas, boiled eggs, and a tangy-sweet dressing featuring Cajun spice and relish, it’s the perfect side dish for any Caribbean-inspired meal or summer gathering. Ready in just 30 minutes, this family-favorite recipe is bold, nostalgic, and easy to make.Try it today and bring the taste of the islands to your table!
Ingredients
- 1 pound potatoes cleaned and cut into bite-sized pieces
- 2 –3 boiled eggs chopped
- 1 cup peas and carrots fresh, frozen, or canned
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup Heinz salad dressing
- ½ teaspoon yellow mustard
- ¼ teaspoon smoked paprika
- ½ teaspoon Cajun spice
- ¼ cup sweet relish
- ¼ cup diced onions
- Salt and pepper to taste
Instructions
Boil the Potatoes
- Bring a pot of salted water to a boil. Add the diced potatoes and cook for 8–10 minutes until tender but still firm. Drain and let cool.
Prepare the Add-ins
- Chop the boiled eggs. Cook or thaw the peas and carrots as needed. Set aside.
Mix the Dressing
- In a medium bowl, whisk together the mayonnaise, sour cream, Heinz dressing, mustard, smoked paprika, Cajun spice, relish, and onions. Season with salt and pepper to taste.
Assemble the Salad
- In a large bowl, gently fold the potatoes, eggs, peas, and carrots with the dressing mixture. Mix until everything is evenly coated.
Chill & Serve
- Cover the salad and refrigerate for at least 2 hours (preferably overnight) to let flavors meld. Serve cold with a sprinkle of paprika or chopped herbs on top.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Total Fat | 20 g |
| Saturated Fat | 4.5 g |
| Cholesterol | 85 mg |
| Sodium | 400 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 6 g |
| Vitamin A | 30% DV |
| Vitamin C | 15% DV |
| Calcium | 4% DV |
| Iron | 6% DV |