Salads
Bahamian Potato Salad
Ingredients
- - 1 kg (2.2 lb) potatoes, peeled and cubed
- - 4 large eggs
- - 1/2 cup (120 ml) mayonnaise
- - 2 tbsp yellow mustard
- - 1/2 onion, finely diced
- - 1/2 green bell pepper, finely diced
- - 2 tbsp sweet pickle relish
- - 1 tsp paprika, plus more for garnish
- - Salt and black pepper, to taste
Method
- Place potatoes in a pot of salted water; bring to a boil and cook 12-15 minutes until fork-tender. Drain and cool slightly.
- Meanwhile, hard-boil the eggs: cover with cold water, bring to a boil, then remove from heat and let sit covered 10 minutes. Cool, peel and chop.
- In a large bowl, whisk mayonnaise, mustard and paprika together.
- Fold in warm potatoes, chopped eggs, onion, bell pepper and relish.
- Season with salt and pepper. Chill at least 1 hour before serving.
- Garnish with a light dusting of paprika before serving.
Introduction: A staple of Bahamian cookouts and Sunday spreads, this potato salad is mustard-forward and studded with hard-boiled egg, echoing broader Caribbean and Southern US influences while remaining a fixture alongside peas ‘n’ rice and baked chicken.
Cultural Background: A staple of Bahamian cookouts and Sunday spreads, this potato salad is mustard-forward and studded with hard-boiled egg, echoing broader Caribbean and Southern US influences while remaining a fixture alongside peas ‘n’ rice and baked chicken.
Tips: Dress the potatoes while still slightly warm so they absorb the mustard-mayo dressing better.
Variations: Some cooks add diced celery for crunch or a splash of vinegar for extra tang.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Refrigerate in an airtight container up to 3 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 260 kcal, 6 g protein, 28 g carbohydrate, 14 g fat per serving.
FAQs:
Q: Why is it so yellow? A: The combination of yellow mustard and paprika gives Bahamian potato salad its distinctive golden colour. Q: Can I make it ahead? A: Yes, it tastes even better after chilling overnight.
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