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belize potato salad recipe

Belize Potato Salad Recipe

A creamy Belize potato salad recipe made with potatoes, eggs, peas, and carrots. Simple steps, gentle flavor, and classic Sunday comfort.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Side Dish
Cuisine: Belizean, Caribbean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 6 medium Potatoes Russet or red, peeled
  • 3–4 Eggs
  • 1 can Mixed vegetables Peas and carrots Peas and carrots, drained
Vegetables for Flavor
  • 2 tbsp Onion Finely chopped
  • ¼ cup Sweet bell pepper Chopped
  • 1 small Celery stick Finely chopped Finely chopped, optional
Creamy Dressing
  • ⅓–1 cup Mayonnaise Add slowly
  • 1 tbsp Yellow mustard
  • ⅓–½ cup Milk or evaporated milk
  • 1 tbsp White vinegar or salad cream Optional
Seasoning
  • ½ tsp Salt Adjust to taste
  • ¼ tsp Black pepper
  • ¼ tsp Garlic powder Optional

Equipment

  • Large saucepan
  • Colander
  • Mixing bowl
  • Cutting board
  • Knife
  • Spoon or spatula

Method
 

  1. Peel the potatoes and cut them into medium chunks. Place them in a large pot with the eggs and cover with water. Boil until the potatoes are just fork-tender.
  2. Drain the water right away and let the potatoes and eggs cool for a few minutes. They should be warm, not hot.
  3. Cut the potatoes into small pieces without mashing. Chop the eggs gently to keep them neat.
  4. Add the peas and carrots to a large bowl, followed by the onion, bell pepper, and celery if using.
  5. In a small bowl, mix the mayonnaise, mustard, milk, salt, and black pepper until smooth.
  6. Add the potatoes and eggs to the bowl with the vegetables. Pour the dressing over the top and fold gently until coated. Do not stir hard.
  7. Cover and chill for at least 30 minutes before serving so the salad can set and the flavors can blend.

Notes

  • Do not overboil potatoes or the salad will become heavy.
  • Add milk gradually to control creaminess.
  • Chill before serving for best texture and flavor.
  • If salad dries after chilling, fold in a small splash of milk.