Caribbean Potato Salad (with Beets)
Growing up in a Trinidadian/Caribbean home in Canada, this Caribbean potato salad was something that was made every Sunday, regardless of the season. Potato salad, with or without beets, was a staple for every Sunday meal. Traditionally, Sunday meals in Trinidad are the largest meal of the week, and that tradition has been carried on by my parents even in a different country.
However, it's currently Summer here in Canada and this Caribbean Potato Salad makes the best side for any Summer meal. This is especially true for BBQs, potlucks, picnics, or any similar gathering. This potato salad will be a total hit!
How to Make Caribbean Potato Salad
Not only is this Caribbean Potato Salad delicious, but it is incredibly simple to put together! Follow these simple to make this mouthwatering potato salad.
- Start by boiling all of the root vegetables and chopping them into bite-sized cubes. Add the remaining ingredients (except the chives) and mix gently to combine. Adjust for salt and mayonnaise. Serve chilled. That is all!
Can Anything Else be Added to this Recipe?
Absolutely! You can add sweet corn kernels, cubed hard-boiled egg, pickles, or even onions. Traditionally, Caribbean-style potato salad is made using the ingredients listed in the recipe, which means it won't be quite as authentic if you add other ingredients. However, it still tastes delicious!
On that note, you can also omit the beets if you prefer it without. I personally omit beets sometimes, as well, depending on what I'm feeling like.
How to Store Potato Salad
Potato salad lasts 3-4 days in the fridge, in an airtight container.
Frequently Asked Questions
Yes, you can! You can make this recipe the day before serving. Actually, it tastes better when you make it ahead, because the flavours have a chance to be soaked up by the potatoes.
You do not need to add beets to this potato salad if you prefer not. Simply omit the beets from the recipe, and everything else stays the same--the potato salad will not have the pink colour as seen in the photos. I sometimes make this recipe without beets, as well.
Looking for more Summer Recipe Ideas like this one? Try these Cilantro Lime Chicken Tacos or these Lemon Blueberry Mini Cheesecakes
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.
- 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)
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.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.
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!
- If you have the time, chill for at least 30 minutes. This allows for the flavours to mingle and enhances the overall taste. It also tastes better when it's chilled.
