Bowl of Trinidad & Tobago Potato Salad
(click to enlarge)

Potato Salad. Trinidad & Tobago


Trinidad & Tobago
Makes:
Effort:
Sched:

DoAhead:  		 4-1/2 #
**
50 min
+ cool
Best		 A light and lightly tart Potato Salad typical of the Caribbean region. Excelent for buffet and picnic. See also Comments.

3
5
1
1
4
3
4
5
1/4
1/2
1/2
-------
2
1/2
1/2
1/2
1
1
-------
ar
#
oz
c
c
oz
cl
oz

c
T
t
---
T
T
t
t
T
c
---


Potatoes (1)
Carrots
Peas, frozen
Corn Kernels (2)
Onion, Red
Garlic
Celery
Scallions
Parsley
Salt
Pepper
-- Dressing
Lemon Juice
Dill
Paprika
Sugar, light brown  
Mustard, yellow (3)
Mayonnaise
-- Garnish
Parsley

Do Ahead   -   (40 min + cooling time - 20 min work)
  1. Peel POTATOES and cut into about 3/4 inch cubes. Peel CARROTS and cut into about 1/4 inch dice. Mix with Potatoes.
  2. Place Potato mix in a saucepan with Lightly Salted Water to cover well. Bring to a boil over highest heat. Turn to a simmer until Potatoes are just tender, usually 10 to 12 minutes after coming to a boil. Drain. cool, and chill in the fridge.
Salad   -   (35 min )
  1. Meanwhile:   Thaw PEAS and place in a large mixing bowl.
  2. Cut, drain or thaw CORN and add to Peas.
  3. Dice ONION about 1/4 inch. Crush GARLIC and chop small. Dice CELERY about 1/4 inch. Slice SCALLIONS about 1/4 inch green only. Add all to Peas.
  4. Chop PARSLEY medium. Mix with Peas. Measure is after chopping moderately packed. Chop extra for Garnish.
  5. Add cooled Potato mix to the mixing bowl.
Dressing   -   (12 min )
  1. Squeeze LEMON JUICE, chop DILL small, and mix all Dressing items.
  2. Spoon Dressing over the Salad and tumble gently to coat all.
  3. If you have time, refrigerate to chill. It can be kept refrigerated in a sealed container for service the next day.
  4. Serve cold, garnished with the reserved Parsley.
NOTES:

  1. Potatoes:

      Russets are called for by most recipes from the region. That's what I used for the photo example. Red Potatoes would also work, but I don't favor the taste of Yukon Gold potatoes. For details see our Potatoes page.

  2. Corn Kernels:

      In order of preference: Fresh from the cob, canned, frozen.

  3. Mustard, Yellow

      Just about all recipes call for "Yellow Mustard" with no definition o- except one recipe I found calling for "English" yellow mustard. This is much sharper than American Yellow Mustard, and since Trinidad and Tobago were English colonies, I'm holding with that choice. Otherwise, use whatever mustard you prefer.

  4. Comments:

      Some recipes call Hard Boiled Eggs cut into about 3/4 inch chunks - about four for this size salad (use a little more Mayo if using eggs). Most Tropical countries use Taro instead of Potatoes, but the Caribbean Islands have easy access to Potatoes from North America, and they have better flavor than Taro. My main reference recipes were by a lady from Tobago (now in Florida) and a lady from Trinidad (now in New York) Their recipes were almost identical, and in keeping with other recipes from those islands and the Caribbean in general.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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