Thanksgiving is around the corner, and along with the delicious main course comes a variety of side dishes that make perfect pairings.
Potato salad is a common dish seen in a lot of cultures, but everyone has their own twist on how they make it.
The dish is said to originate in Germany, but has made its way to many places across Europe and Asia and is typically served chilled.
Today, I am going to teach you how to make, in my opinion, the best potato salad recipe you’ll ever taste — Belizean potato salad.
Growing up, at every big holiday event or dinner, my siblings and I would wait for my Nana’s famous potato salad. Even though it is a side dish, it always seemed like the main attraction to us.
The main difference that I’ve noticed in our family recipe compared to other potato salad recipes is the added peas and carrots which gives the dish a nice crunch and extra burst of flavor, which can also be replaced with mixed vegetables.
This side dish is traditionally served alongside rice, beans and stew chicken.
If you want to learn how to make this recipe for yourself, follow the steps below!
- Bring a pot of water to boil over high heat. Add salt.
- Peel and dice the potatoes into even 1-inch cubes. Rinse under cold water and set aside.
- Add eggs and potatoes to pot and reduce to medium-high heat. Boil until potatoes are fork tender (about 20 minutes).
- Remove eggs and potatoes from pot and drain.
- Add eggs to a bowl of ice water to cool. Peel and dice, set aside.
- Add potatoes, eggs, mayonnaise and mustard to a large bowl, mix well.
- Drain can of peas and carrots, add to bowl. Season with salt and pepper to taste, mix well.
- Serve chilled.
- Serve with rice, beans and stew chicken, optional
- 6 medium russet potatoes
- 1/2 cup mayonnaise
- 1 15-oz can peas and carrots (or mixed vegetables)
- 2 tbsp mustard
- 4-6 eggs
- 1 tbsp salt
- salt and pepper, to taste