Nassau Potato Salad
From Ainsley’s Taste of the Bahamas, ITV
A chunky, rustic potato salad that’s a popular side dish across the Bahamas. The addition of chopped crunchy vegetables for seasoning is typical of the Caribbean and a little chilli pepper provides the signature kick. Use a floury red/russet potato for a softer more traditional salad or a waxy potato like a new potato/Yukon Gold if you prefer a creamy texture. Perfect served with my Carnival Rum Punch Chicken Wings.
Method
In a large bowl mix together the mayonnaise, garlic, mustard, lime juice, chilli and sugar. Season with salt and pepper and adjust lime, sugar and mustard to your taste. Add all of the other ingredients minus the paprika and toss to coat. Add more mayonnaise if you like it extra creamy and check for seasoning. Cover and chill until ready to serve. Garnish with a sprinkle of paprika and chopped parsley.
Ingredients
- 5 heaped tbsp mayonnaise, more if needed
- 1 clove of garlic, minced
- 2 tsp mustard (Dijon or English), more if needed
- juice of ½ lime or 2 tsp white wine vinegar
- ¼ - ½ scotch bonnet pepper, finely chopped or ½ tsp chilli flakes
- pinch of sugar
- 650g peeled potatoes, chopped, boiled in salted water until fork tender, cooled
- 2-3 eggs, hard boiled, cooled, chopped
- ½ small onion, finely chopped
- 1 spring onion, finely chopped
- 1 tbsp chopped parsley, plus extra to serve
- 1 green pepper, finely diced
- 1 stalk of celery, finely diced
- sweet paprika or cayenne, to sprinkle