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Do you love potato salad? If yes, then you MUST TRY this Belizean Potato Salad With Peas And Carrots recipe!
Belizeans enjoy this delicious salad as part of their traditional Sunday dinner along with stewed chicken, rice and beans, and fried plantains.
Now you can relish this homemade potato salad and taste of Belize as part of your next meal with this delicious recipe!
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What is Belizean Potato Salad?
You won't find any dill pickles, sweet pickles, pickle juice, or fresh dill like you might find in a classic potato salad.
Belizean potato salad is a creamy potato salad that typically contains peas and carrots. It also includes plenty of creamy chopped hard-boiled eggs, mayo, and a very special ingredient...Heinz salad cream.
Salad Cream is a salad dressing product from the United Kingdom. It gives our potato salad from Belize a distinctively zingy flavor which you will love!
Now allow me to tell you exactly what you will need to make this easy potato salad recipe!
🥘 Ingredients
So here are the ingredients that you will need for this delicious potato salad:
- Russet Potatoes - I used russet because I prefer a creamy texture of potatoes in potato salads. However, you could also use waxy potatoes (which are firmer) such as red potatoes or Yukon Gold if you prefer
- Green Peas (I used frozen peas which I defrosted prior to using)
- Carrots
- Onion (can use yellow or red onion)
- Hard-boiled eggs
- Mayonnaise
- Heinz salad cream
- Salt
- Black pepper
- Green onions (optional - can stir in some chopped green onions or add as a garnish)
You should be able to find all of the basic ingredients at your local grocery store, with one exception. The Heinz salad cream is a product from the UK so is a little more difficult to find in the US. It is however, available on Amazon, so I have provided a link for you to purchase it there if you like.
To cut down on prep time, for the peas and carrots you could use canned peas and carrots, or frozen peas and carrots.
If using canned, just drain them and add directly to the salad. For frozen, allow to defrost and blanch lightly for use in this recipe.
🔪 Instructions
Bring a large pot of salted (add a teaspoon salt) cold water to the boil on a medium high heat. Be sure there is enough water to cover the potatoes.
Add potatoes peeled and cut into bite sized small pieces to the water and boil potatoes for around 10 minutes or until they are tender but still firm. Drain and allow to cool to room temperature.
If you need to blanch the carrots, then add the them to a pot of salted water and blanch for around 2 minutes. They will be slightly crisp at 2 minutes. If you prefer more tender carrots then blanch for another minute or 2. Drain and allow to cool to room temperature. (If you need to blanch the peas you can do this at the same time as the carrots).
Add the salad cream, mayo, salt and pepper to a small bowl and stir until thoroughly combined.
Then add the potatoes, carrots, peas, chopped hard boiled eggs, and onion to a large mixing bowl.
Now pour the mayo/salad cream mixture into the mixing bowl, and stir to combine well.
Taste and add additional salt and pepper if you like. Best served chilled so place in the fridge for at least an hour for best results.
Suggestions For Serving
It's time to enjoy your delicious side dish!
Serve this as an essential part of a Belizean meal with stewed chicken, and beans and rice.
Or delight in this creamy potato salad served alongside your favorite bbq meats and other main dishes that you love! Of course it is perfect for special occasions and backyard barbecues!
FAQ
Store any leftovers in an airtight container in your refrigerator, and enjoy within 4 days.
Belizean potato salad is a creamy potato salad that typically contains peas and carrots. It also includes plenty of creamy chopped hard-boiled eggs, mayo, and a very special ingredient...Heinz salad cream.
Yes you can use russet potatoes in potato salad! They give your salad a creamier texture and are better at absorbing the dressing than waxy potatoes. However, be careful not to over boil them as they are more likely to fall apart than waxy potatoes.
Some Other Great Recipes You May Enjoy!
Here are some other recipes you may enjoy:
- Easy Cheesy Creamy Low Sugar Coleslaw Recipe
- Delectable Southern Macaroni Salad Recipe
- Easy and Creamy Mashed Sweet Potatoes
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Cheers!
Grace
Easy Belizean Potato Salad Recipe With Peas And Carrots
Equipment
- large pot for boiling potatoes
- mixing bowl
Ingredients
- 1 lb Russet potatoes peeled and cut into bite sized pieces
- ½ cup sweet peas see notes below
- ½ cup carrots diced and lightly blanched; see notes below
- ¼ cup onion minced
- ⅛ ts salt plus additional to taste; plus 1 ts of salt added to salt the water for boiling the potatoes
- ⅛ ts black pepper plus additional to taste
- 4 each eggs hard boiled, peeled, and chopped
- ⅓ cup mayonnaise
- ⅓ cup Salad cream Heinz salad cream
Optional
- green onions can stir in some chopped green onions or add as a garnish
Instructions
- Bring a large pot of salted (add a teaspoon of salt) water to the boil on a medium high heat. Add potatoes peeled and cut into bite sized pieces to the water and cook for around 10 minutes or until the potatoes are tender but still firm. Drain and allow to cool.
- If you need to blanch the carrots, then add the carrots to a pot of salted water and blanch for around 2 minutes. They will be slightly crisp at 2 minutes. If you prefer more tender carrots then blanch for another minute or 2. Drain and allow to cool. (If you need to blanch the peas you can do this at the same time as the carrots).
- Add the salad cream, mayo, salt and pepper to a small bowl and stir until thoroughly combined.
- Add the potatoes, carrots, peas, chopped hard boiled eggs, and onion to a mixing bowl.
- Now pour the mayo/salad cream mixture into the mixing bowl, and stir to combine well.
- Taste and add additional salt and pepper if you like. Best served chilled so place in the fridge for at least an hour for best results.
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