One Kitchen, Many Cultures

potato salad recipe

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Side Dishes

A Delightful Caribbean Breadfruit Salad.

13 Comments on A Delightful Caribbean Breadfruit Salad.

Over the years I’ve shared many delightful recipes using breadfruit, so it gives me great pleasure to be able to share this wonderful breadfruit salad (like a potato salad) with you. I have a number of breadfruit recipes in my arsenal I’d like to share with you, but being in Canada means paying very heavy prices.. ‘when’ it’s available in the markets. BTW the breadfruit pie recipe is still one of the most well received recipes I’ve shared to date.

 

You’ll Need…

3 cups cubed breadfruit (cooked)
1/2 cup bell pepper
1/4 scotch bonnet pepper (diced fine)
1/2 cup celery (diced finely)
1/4 cup red onion diced finely
3/4 can peas and carrots
3 hard boiled eggs (diced)
pinch paprika
1 tablespoon white vinegar
1 teaspoon mustard (Dijon)
3/4 cup mayonnaise
pinch black pepper

* We cooked the breadfruit in salted water so I didn’t add any further salt, but do adjust to your own liking.

Peel, core and boil the breadfruit in salted water. Cool, then cube into 1/2 inch pieces. Then prepare the other ingredients so it’s just a matter of assembling when the breadfruit has had time to cool.

If you struggle to get perfectly boiled eggs, check out this video tip: How To Cook Perfect Boiled Eggs. << Click! Then it’s just a matter of cutting the boiled eggs into small pieces.

Place the breadfruit, eggs, onion, scotch bonnet pepper (no seeds), celery, bell pepper and the peas and carrots (drain and rinse with cool water) in a large bowl, then get ready to make the rick and creamy sauce to bring everything together.

Stir (be gentle) well. Then in a small bowl, place the mayo, vinegar, mustard and black pepper and whisk. Now pour this mixture into the bowl with the other ingredients mix well (with a folding motion) and finally top with a dusting of paprika.

Be sure to place in the fridge to chill before serving. Yet another delicious recipe using breadfruit, especially during the summer months when you’re having those wonderful BBQ events.

 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.

Side Dishes

Potato Salad.

19 Comments on 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.