Caribbean Potato Salad (with Beets)

Description

Creamy and luscious potato salad makes the BEST side for a Summer BBQ. Potatoes, carrots, and beets mingle perfectly, creating a beautiful bright pink side. 

Ingredients
  • 3 lb potatoes
  • 350 grams (3 medium) carrots
  • 180 grams (1 medium) beetroot
  • 396 grams (14 oz) canned green peas, drained
  • 1/2 cup celery, diced into 1/4" pieces
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 3/4 cup mayonnaise
  • salt and pepper, to taste
  • chives, thinly sliced (for garnish)
Instructions
  1. 1

    Thoroughly scrub and rinse the potatoes, carrots, and beet. Chop the bigger vegetables so that everything is roughly the same size.

    Bring a large pot of water to a boil. Add the vegetables into the pot, along with a generous amount of salt. Stir and let boil for 15-25 minutes, until vegetables are fork tender. The beetroot may take longer than the other vegetables. 

    Once done, drain the water from the vegetables. It is easiest to peel the vegetables while they are still warm. Once peeled, let them cool. 

    You may choose to boil the beetroot separately from the potatoes and carrots, as it will change the colour of the vegetables. However, at the end everything will be mixed together and will turn pink from the beetroot, so it is not a huge deal.
  2. 2

    Chop the boiled vegetables into bite-sized cubes. The carrots and beets should be chopped slightly smaller than the potatoes. Add them all to a large bowl. 

  3. 3

    Once you've adjusted the potato salad, cover with plastic wrap and place in the fridge until ready to serve. Potato salad tastes best when chilled. 

    Serve with a sprinkling of chives and enjoy! 

Keywords: caribbean potato salad, summer potato salad, potato salad with beets, Trinidadian potato salad, haitian potato salad, beet and potato
Read it online: https://www.spoonfulofscrumptious.com/recipe/caribbean-potato-salad-with-beets/