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Belizean Potato Salad With Peas And Carrots with black pepper sprinkled on top in a white bowl.

Easy Belizean Potato Salad Recipe With Peas And Carrots

Grace Stewart
This Easy Belizean Potato Salad Recipe With Peas And Carrots is so creamy and delicious! Salad Cream gives this potato salad a wonderful zingy flavor which everyone will love!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course accompaniment, Side Dish
Cuisine Belizean
Servings 5 people
Calories 188 kcal

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.
    Potato cut into bite sized pieces covered with water in a large pot.
  • 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).
    A saucepan with cut up pieces of carrot covered with water.
  • Add the salad cream, mayo, salt and pepper to a small bowl and stir until thoroughly combined.
    A yellow bowl containing mayonnaise, salad cream, salt and pepper.
  • Add the potatoes, carrots, peas, chopped hard boiled eggs, and onion to a mixing bowl.
    A white bowl containing chopped hard boiled egg, cut up pieces of boiled potato, diced carrots, and green peas.
  • Now pour the mayo/salad cream mixture into the mixing bowl, and stir to combine well.
    A white bowl containing chopped hard boiled egg, cut up pieces of boiled potato, diced carrots, and green peas. There is a yellow bowl containing a salad cream and mayo mixture poised over the white bowl.
  • 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.
    Belizean Potato Salad With Peas And Carrots with black pepper sprinkled on top in a white bowl.

Notes

Peas and carrots - I used frozen peas which I defrosted, and fresh carrots which I peeled, diced, and lightly blanched.  To make things easy, you could use peas and carrots from a can, or defrost some frozen peas and carrots and lightly blanch. 
Nutrition Info - please accept my apologies - the nutrition info does NOT contain the info for the Heinz Salad Cream.  For info on this ingredient please visit Heinz.co.uk

Nutrition

Calories: 188kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 9mgSodium: 180mgPotassium: 466mgFiber: 3gSugar: 2gVitamin A: 3484IUVitamin C: 21mgCalcium: 23mgIron: 1mg
Keyword potato salad
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