Belizean Potato Salad (World's Best Potato Salad)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add fiber and nutrients.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein without cholesterol.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini adds moisture and crunch.

Boil eggs for 8 minutes for hard-boiled eggs.

Boil potatoes with the skin on for about 15 minutes for firmness, adding a stick of celery for extra flavor.

In a medium container, add 1 cup of mayonnaise, 1 tablespoon of mustard, and 1 teaspoon of vinegar; mix well.

Add 1/2 cup evaporated milk, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the mixture; mix well.

Set the dressing aside until the eggs and potatoes are done cooking.

Peel and dice the potatoes into bite-sized pieces, using a damp paper towel to help remove the skin.

Dice 3 of the hard-boiled eggs and slice 1 for garnishing.

To the potato mixture, add the diced bell pepper, celery, and onion; mix gently.

Add the mixed vegetables and, if desired, 1/3 cup of evaporated milk for extra creaminess; mix gently.

Add half of the salad cream mixture and fold to incorporate everything, then add the remaining salad cream and diced eggs; mix gently.

Taste and adjust seasoning as needed; garnish with sliced egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens