How To Make Trini Potato Salad
Yield: 12 Portions
3 ½ Lbs Potatoes
2 Tsp Salt
4 Hard Boiled Eggs, peeled
1 – 10oz Can of Peas & Carrots, drained
2 Pimento Peppers, finely minced
¼ Cup Celery Stalk, finely minced
3 Tbsp Fresh Parsley, minced
1¼ Cups Mayonnaise
1 Tbsp Yellow Mustard
1 Tsp Lemon Juice
1 Tsp Sugar
Salt & Black Pepper to taste
Wash potatoes and scrub their skins. Cut each potato into halves or quarters depending on how large they are. Place potatoes in a large pot and fill with water to cover potatoes. Sprinkle in the 1 tsp of salt in the water and place pot on high heat. Cover and bring to a boil then reduce to a simmer and cook for 15 minutes or until potatoes are cooked but firm to the touch. (Stick a knife into the largest piece of potato and the knife should come out easily)
Strain potatoes and let cool. Peel and discard skins. Cut pieces of potatoes into 1 inch cubes roughly and place into a clean mixing bowl. Cut hard boiled eggs into rough cubes and add to the potatoes.
Place in the strained peas and carrots and all other ingredients.
With a rubber spatula, gently mix mayonnaise and other accouterments onto the potatoes by folding them carefully as to prevent potatoes from mashing up.
Taste potato salad and season with salt and black pepper to your preference. Mix once more to incorporate and store salad in a clean bowl in the chiller covered until ready to be eaten.
Enjoy with BBQ meats, stewed chicken or even with red beans as a great accompaniment to any meal.