Salad: United States – U.S. Virgin Islands (Caribbean United States Territories) – Virgin Islands Potato Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) Yukon Gold or white potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 4 large hard‑boiled eggs, approx. 7 oz (200 g), peeled and chopped
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) fresh lime juice (optional, for brightness)
- 1/4 cup (60 ml) sweet pickle relish (optional)
- 1/2 cup (120 ml) finely chopped celery, about 2 medium stalks (approx. 2 1/8 oz (60 g))
- 3 green onions (scallions), thinly sliced, approx. 1 1/16 oz (30 g)
- 1/2 cup (75 g) red bell pepper, finely chopped
- 2 tbsp (30 ml) chopped fresh parsley (approx. 0.28 oz (8 g))
- 1/4 tsp (0.5 g) ground allspice
- 1 tsp (5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, or to taste
- 1–2 tsp (5–10 ml) Caribbean hot sauce, or 1/2 tsp (1–2 g) finely minced Scotch bonnet pepper (optional, to taste)
- Paprika for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) Yukon Gold or white potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 4 large hard‑boiled eggs, approx. 200 g, peeled and chopped
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) fresh lime juice (optional, for brightness)
- 1/4 cup (60 ml) sweet pickle relish (optional)
- 1/2 cup (120 ml) finely chopped celery, about 2 medium stalks (approx. 60 g)
- 3 green onions (scallions), thinly sliced, approx. 30 g
- 1/2 cup (75 g) red bell pepper, finely chopped
- 2 tbsp (30 ml) chopped fresh parsley (approx. 8 g)
- 1/4 tsp (0.5 g) ground allspice
- 1 tsp (5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, or to taste
- 1–2 tsp (5–10 ml) Caribbean hot sauce, or 1/2 tsp (1–2 g) finely minced Scotch bonnet pepper (optional, to taste)
- Paprika for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A creamy, slightly tangy potato salad from the U.S. Virgin Islands featuring hard‑boiled eggs, mustard, and island spices with an optional hot‑sauce kick. Brightened with celery, bell pepper, and scallions for a crisp contrast to the tender potatoes.

Regional Notes:
This Virgin Islands version emphasizes chopped hard‑boiled eggs, mayonnaise, and yellow mustard as a base, with Caribbean touches like allspice and optional hot sauce or Scotch bonnet for heat. It differs from mainland U.S. potato salads by the inclusion of island spices and a touch of vinegar or lime for extra brightness.

1. Place the cubed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm); add 1/2 tsp (2.5 ml) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork‑tender, about 10–15 minutes. Do not overcook.
2. Meanwhile, if you haven't already, hard‑boil the eggs: cover eggs with water, bring to a boil, remove from heat and let sit covered 10–12 minutes, then cool in an ice bath, peel, and chop.
3. Drain the potatoes and let them sit in the colander for a few minutes to steam off excess moisture; transfer to a large bowl and let cool until still warm but not hot (about 10 minutes).
4. In a separate bowl, whisk together the mayonnaise, yellow mustard, white vinegar, lime juice (if using), allspice, hot sauce or minced Scotch bonnet (if using), salt, and black pepper until smooth.
5. Add the chopped eggs, celery, scallions, red bell pepper, sweet pickle relish (if using), and chopped parsley to the warm potatoes. Pour the dressing over the mixture.
6. Gently fold everything together with a spatula until combined, taking care not to mash the potatoes; taste and adjust salt, pepper, or hot sauce as needed.
7. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. The salad will firm up as it chills; if it seems dry after chilling, stir in an additional tablespoon (1 tbsp (15 ml)) mayonnaise.
8. Before serving, give the salad a final stir, garnish with a sprinkle of paprika and optional extra chopped parsley or sliced egg, and serve chilled or at cool room temperature.

Short Description:
A creamy, slightly tangy potato salad from the U.S. Virgin Islands featuring hard‑boiled eggs, mustard, and island spices with an optional hot‑sauce kick. Brightened with celery, bell pepper, and scallions for a crisp contrast to the tender potatoes.

Regional Notes:
This Virgin Islands version emphasizes chopped hard‑boiled eggs, mayonnaise, and yellow mustard as a base, with Caribbean touches like allspice and optional hot sauce or Scotch bonnet for heat. It differs from mainland U.S. potato salads by the inclusion of island spices and a touch of vinegar or lime for extra brightness.

1. Place the cubed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm); add 1/2 tsp (2.5 ml) salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork‑tender, about 10–15 minutes. Do not overcook.
2. Meanwhile, if you haven't already, hard‑boil the eggs: cover eggs with water, bring to a boil, remove from heat and let sit covered 10–12 minutes, then cool in an ice bath, peel, and chop.
3. Drain the potatoes and let them sit in the colander for a few minutes to steam off excess moisture; transfer to a large bowl and let cool until still warm but not hot (about 10 minutes).
4. In a separate bowl, whisk together the mayonnaise, yellow mustard, white vinegar, lime juice (if using), allspice, hot sauce or minced Scotch bonnet (if using), salt, and black pepper until smooth.
5. Add the chopped eggs, celery, scallions, red bell pepper, sweet pickle relish (if using), and chopped parsley to the warm potatoes. Pour the dressing over the mixture.
6. Gently fold everything together with a spatula until combined, taking care not to mash the potatoes; taste and adjust salt, pepper, or hot sauce as needed.
7. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. The salad will firm up as it chills; if it seems dry after chilling, stir in an additional tablespoon (15 ml) mayonnaise.
8. Before serving, give the salad a final stir, garnish with a sprinkle of paprika and optional extra chopped parsley or sliced egg, and serve chilled or at cool room temperature.