Starter · Cayman Islands · George Town

Cayman Style Potato Salad 🥗

Name: Cayman Style Potato Salad
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 2-4 servings
Cuisine: Caymanian
Ingredients: 10 waxy potatoes, boiled in skins and cooled; 1/2 green pepper, sliced into rings; 1/4 red pepper, sliced; 1/2 onion, thinly sliced; 1 cup mayonnaise; 1/4 cup mustard (or to taste); 1 tbsp sugar; 1/4 tsp black pepper; 1 can sliced pickled beets; 1 can peas, drained; 3 hard-boiled eggs; salt; extra beets juice for color

Island potato salad that shows off: bright rings of pepper, sweet pickled beets, peas and hard egg stacked over waxy potatoes in a loosened mayo-mustard dressing. The pot that every George Town beach day waits for.

Caribbean Caymanian ⏱ 60 min Easy

Method

1

Peel the cooled potatoes while still slightly warm and cut into firm chunks; they should hold their shape.
2

Whisk mayonnaise, mustard, sugar, black pepper and a splash of beet juice into a pourable dressing; season with salt.
3

Layer potatoes, half the peppers and onion in a wide bowl; dress while warm so the potatoes drink it in.
4

Cool completely, then top in concentric color rings: peas, green and red pepper, onion, beets and quartered eggs.
5

Traditionally the garnishes get folded through at the table, so the salad stays vivid and the eggs stay whole.
6

Chill before serving — best after an hour, eaten with fried jackfish or rice.

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