In Memory Of Karen Nicole Smith, 1972 - 2016

Potato Salad.

Absolutely nothing says summer, picnic and BBQ like a creamy potato salad. There are so many variations of making potato salad that it can be a bit confusing if you’re looking for a good recipe to follow. I’ll be honest and say from the start that I’m NOT a fan of potato salad and I never paid much attention to when our mom would make this as part of our huge Sunday lunch on the islands. However, your ‘boi’ have real skills, so you know the little I remember, combined with my creative side… I’ve come up with a wonderful potato salad to share with you.

You’ll Need…

6 large Potato (I like Yukon Gold)
1 teaspoon salt (to taste)
1 teaspoon black pepper
1 can peas and carrots
1 1/2 cups mayo
3/4 teaspoon paprika
1 small red onion diced (1/3 cup)
1/2 cup celery
1 tablespoon vinegar
1 teaspoon mustard powder
4 sweet gherkins
5 eggs (hard boiled)

* optional- chopped dill and or seasoning peppers (pimento)


Notes: The prep time is the main time consumer in making this potato salad, since we’ve got to cool things down in the fridge before assembling. Also remember that since there’s mayo in this recipe, try and keep it cool if you’re transporting it to a party, beach or picnic.

Let’s start by getting the hard boiled eggs ready. This tip here will guarantee that you have perfectly boiled eggs every time. Place 5 eggs in a deep pan, pour in cool water and bring to a boil. As soon as you start seeing bubbles along the edges of the pan, turn off the heat and cover the pot. Let that remain as it is for 17 minutes (try to be precise). after 17 minutes, pour out that water, add cold water to stop the cooking process.. then pour that out and add cool water. After a minute the now fully cooked eggs should be cool enough to handle (peel). Try it and let me know your thoughts in the comment section below.

Next up it’s time to peel, wash and cube the potato. I love using Yukon Gold potatoes, but you’re free to use whatever kind you like. I tried to cube the potato into 3/4 inch pieces and make sure to not over-cook them or they will not hold it’s shape when we assemble it all. It’s normal to have them break apart a bit, but we still need to have some texture. After they’re cooked (8-12 minutes), drain well and set in a bowl.. place in the fridge to cool down.

When dicing the celery stalk, run the knife down the middle of the stalk a few time (lengthwise), then chop into a fine dice. the idea is to have a little texture and not huge pieces of the celery. The same can be said about the gherkins and red onion – fine dice is key here.

In a small bowl place the black pepper, salt, mustard powder (use prepared mustard if you have that), mayo, vinegar and chopped gherkins, then give it a good whisk to combine everything. Place that in the fridge to cool down as well.

Your eggs should be cool and peeled by now. All you have to do here is decide how large the pieces of eggs should be in your potato salad and begin chopping. Place that in a bowl and chill as well.

Time to assemble everything. In a large bowl place the cooked cubed potato, add the eggs, chopped celery, onion, peas and carrots (be sure to drain and rinse under cool water and drain) and 1/2 of the paprika. Now add the creamy base we created earlier in heaping spoonfuls to make it easier to blend in.

Start with a sort of folding action and start combining everything. Try to your best to incorporate everything.. taste for salt and pepper and adjust accordingly. Empty into your serving container and top with the remaining paprika.. adds a nice touch! Remember if you want you can add some chopped dill and pimento peppers to give this potato salad an added kick.

This is one of those (rare) recipes where you won’t see me use scotch bonnet peppers or anything with real raw heat, however the paprika will give it a nice smokey flavor and the gherkins will give it that sort of pickled punch.. trust meh! You’ll love it. Remember to keep cool or it can go bad very fast in the summer’s heat.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.


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  1. Tammy
    April 3, 2024 / 2:46 am

    Perfect Trini potato salad!

  2. FMJ
    January 28, 2019 / 8:07 pm

    Try adding Beets it changes the colour and is nutritious.

  3. Tom
    June 12, 2016 / 8:53 am

    I use Miracle Whip instead of Mayo, also add in sweet peppers, a little dill, extra garlic pickles all finely chopped, substitutes peas and carrots for peaches abd cream corn niblets

  4. Rene Clarke
    May 20, 2015 / 9:18 pm

    Your salad is the traditional Bermuda potato salad recipe delicious

  5. August 28, 2014 / 2:03 am

    Hi Chris! I love your potato salad but I prefer frozen cooked peas and absolutely no canned carrots. I shred some fresh carrots or else chop some up and cook them. I sometimes add red radishes, depending on my mood either shred them or chop to give added color. Anyway doing an awesome job with all that you’ve accomplished on CP. Keep up the good work!

  6. Sophia
    August 3, 2014 / 2:41 pm

    Well I made mine almost the same without the celery and use the regular mustard in the bottle, also add cubes of ham and mixed vegetables instead of sweet peas.

  7. Laura
    July 24, 2014 / 1:49 pm

    I usually grate some fresh green bell peppers in my salad and also add a teaspoon of brown sugar, with chopped chives.

  8. Christina
    May 12, 2014 / 8:49 am

    Chris! your Potato Salad is now a staple in my holiday meal planning. Everyone always loves it. My husband is always trying to tweek your recipe and I tell him to leave it alone! I like it just the way it is =) always love your recipes!

  9. anne marie
    April 10, 2014 / 5:39 pm

    I add a little brown sugar to the final mix with the mustard and mayo. This helps to bring out the flavor

  10. Mary
    September 27, 2013 / 8:39 am

    Sounds good Chris until you got to the canned peas and carrots… I make mine similar, except I use the regular yellow mustard not the dry, and I sometimes a little cayenne for added kick.

  11. Sonia
    August 27, 2013 / 2:07 pm

    Potato salad is one of my favorite things to make. I make mine almost the same, but I use a tablespoon of relish, a half of diced bell pepper, a little spicy mustard, and no celery or peas. I hate peas. This is our go to side with grilled chicken or pork chops.

  12. Granny Annie
    August 9, 2012 / 9:11 am

    Chris, that potat salad looks good. I've never had potato salad with peas, though. I'll have to try it the next time I make potato. By the way have ever had/made rice salad? My husband's aunt makes it every year for the family(Jamacian) reunion. It's oh so good. I've made it, adding a little curry seasoning to my rice…then proceed with making the salad as if I'm making potato salad. Try it and let me know how it turned out. Yum

  13. Toni
    July 11, 2012 / 11:41 am

    I made this salade for the 4th of juy holiday loved it the best patato salade i ever had yum oooo!

  14. Marsha
    July 7, 2012 / 3:30 pm

    Thanks Chris, Potato salad with salmon today! Delicious!!!

  15. Bernadette
    June 30, 2012 / 9:51 pm

    You rock Chris! I love your potato salad recipe!! Thank you for sharing your video – Bernie

  16. Leesa
    June 30, 2012 / 6:57 pm

    Chris, that's the way my aunt made potato salad and it was sooo delicious, I can't use the sweet gherkins, peas, or onion in it because my boyfriend doesn't like it. I use fresh finely shredded carrots instead-not much though.

  17. Bree
    June 30, 2012 / 6:28 pm

    Would you say this serves about 6-8 people. Making it for a BBQ for about 40.

    • jumbieg
      July 1, 2012 / 7:29 am

      Yes, definitely.

  18. Alice
    June 30, 2012 / 6:00 pm

    Thanks Chris. I had potato salad tonight with steak and green salad. Yummy – of course, wine too. How is Caron?

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