The secret is in the salad cream…

Belizeans add ingredients to their potato salad most people haven’t considered…Such as evaporated milk. But don’t be scared to try to it! It’s fantastic or as Belizeans say when they really like something, “It’s nice”.

I hope you’ll enjoy making this Belizeans staple. It really complements the other Belizeans dishes.

Here is a great site with the recipe: http://ambergriscaye.com/forum/ubbthreads.php/topics/435974/Rosalee’s_Potato_Salad.html

Belizean Potato Salad

3 lbs.potato
1 lb. Carrots
1 stalk celery , chopped
1 tbsp.Chopped onion ( optional)
1 tbsp chopped green bell pepper ( optional)
1 tbl sm Salad dressing
1 cup evaporated milk
1 tsp mustard
1 tin mixed vegetable
4 hard boiled eggs, chopped into small pieces
Salt and pepper to taste

METHOD:

Boil whole potato and carrots with the skin . Potatoes are done when a thin knife is inserted easily and potatoes look firm .

Cool potatoes and carrots, peel and cut into small cubes.

Add mixed vegetables to potatoes and carrots and then add celery, onions and eggs. Mix salad dressing with Grace mustard, milk, salt and pepper and add to potato mixture , just enough to coat all vegetables . Chill in refridgerator

 

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