Caribbean Potato Salad
Enjoy this incredibly creamy salad with tanginess from sour cream. Peas and carrots deliver a guilt-free summer picnic and holiday side.
Servings 6
Calories 208kcal
Ingredients
- 1 pound (450g) potatoes
- water to cover for boiling the potatoes
- salt (2-3 teaspoons per liter or quart of water)
- 2-3 boiled eggs
- 1 cup (140g) or more peas and carrots (fresh, frozen, or canned works fine)
- ¼ cup (60g) mayonnaise
- ¼ cup (60g) sour cream
- ¼ cup (60g) Heinz salad dressing
- ½ teaspoon (2-3g) yellow mustard (Dijon mustard also works)
- ¼ teaspoon (1g) smoked paprika
- ½ teaspoon (2g) Creole seasoning
- ¼ cup (60g) sweet pickle relish
- ¼ cup (32g) diced onions
- salt and pepper to taste
Instructions
- Peel the potatoes and cut them into bite-sized pieces. Bring a pot of salted water to a boil, then add potatoes and cook until tender but still firm to the touch (5-10 minutes). Drain water and add the potatoes to a large bowl.
- Chop the boiled eggs, and then add them, along with the peas and carrots, to the potatoes.
- In a medium bowl, combine the mayonnaise, sour cream, Heinz salad dressing, mustard, smoked paprika, Cajun spice, relish, and diced onions, and mix well.
- Gently mix the dressing and the potato salad until thoroughly combined. Taste and adjust seasoning with salt and pepper. Refrigerate until ready to serve.
Notes
- If you can't find Heinz salad dressing, replace it with any brand you have or more mayonnaise.
- Feel free to replace the sour cream with Greek yogurt if desired.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 150g | Calories: 208kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 656mg | Potassium: 443mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4215IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 1mg