Creamy, colorful, and loaded with vegetables, this Caribbean potato salad is an easy side dish for Sunday lunch, potlucks, and the holidays. The potatoes are tossed with a seasoned mayonnaise dressing, mustard, herbs, and plenty of flavor.

Two cream bowls full of Caribbean potato salad, garnished with parsley.

Potato salad is one of those side dishes that fits right in at a Caribbean Sunday lunch, potluck, or holiday spread. This version is loaded with vegetables and tossed in a creamy mayonnaise dressing seasoned with mustard, herbs, and spices.

It’s also easy to put together and can be made ahead when you’re planning a bigger meal. And if you’re looking for another side dish option, try my cassava salad. Either one might make you the side dish Queen (or King).

Table of Contents

How to make Caribbean Potato Salad (Step-by-Step)

Key Ingredients and why they work

This is the base I use for my Caribbean potato salad, but it’s an easy recipe to adjust depending on what you like or have on hand. The full ingredient amounts are in the recipe card below.

Ingredients needed to make Caribbean potato salad.

Here are some suggestions for a few of the ingredients. The full ingredients list is in the recipe card.

Irish potatoes: I use large Irish potatoes for the base of the salad. Russet or Idaho potatoes also work well.
Peas and carrots: Fresh, frozen, or canned peas and carrots can be used. If using frozen, defrost them before adding them to the salad.
Sweet corn: Canned sweet corn is an easy option. Drain it well before adding.
Red onion: Adds flavor and a little extra color. Sweet onion can also be used.
Yellow mustard: Plain yellow mustard adds tang and helps flavor the creamy mayonnaise dressing.
Dill: I use dried dill, but fresh dill can also be used.
Paprika: Regular paprika works well, or use smoked paprika for a slightly smoky flavor.
Sugar: A small amount balances the tang from the mustard and vinegar.

1. Prep ingredients and prepare potatoes

Wash and scrub the potatoes under cold water to remove any dirt.

Place the whole potatoes in a pot with enough water to cover them. Add salt and bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender but not falling apart.

Drain and let them cool enough to handle. Peel the potatoes, cut them into chunks, and set aside.

While the potatoes are cooking, chop the vegetables and other ingredients. If using frozen peas and carrots, defrost and drain them before adding to the salad.

Boiled potatoes with the skin on and then peeled.

2. Make the mayonnaise mixture

Combine the mayonnaise, vinegar, dried dill, paprika, sugar, yellow mustard, garlic, and celery. Mix until everything is well combined.

Taste and adjust the seasoning with salt and black pepper. If you like a creamier potato salad, you can also add more mayonnaise.

Mayonnaise mixture being mixed for the potato salad.

3. Combine salad

Add the cubed potatoes and mayonnaise mixture to a large bowl.

Add the sweet corn, peas and carrots, bell pepper, red onion, scallions, and half of the parsley.

A bowl of cubed potatoes with mayonnaise mixture.

All the ingredients for making potato salad in a large bowl.

Gently mix everything until the potatoes and vegetables are evenly coated. Taste and adjust the salt, black pepper, mustard, or mayonnaise as needed.

Top with the remaining parsley before serving.

Additions & Substitutions

One of the good things about this Caribbean potato salad is how easy it is to adjust. Here are a few additions and substitutions you can try.

Beets: Boil and chop a couple of small beets before mixing them into the salad. Pickled beets also work and add a little tang.
Hard-boiled eggs: Chopped hard-boiled eggs are a popular addition to potato salad. You can use the whole egg or just the whites if you prefer.
Pineapple: For a sweeter variation, add drained canned pineapple chunks.
Cayenne pepper: Add a little for some extra heat.
Sweet potato: Replace the Irish potatoes with sweet potatoes, or use a combination of both.
Pimento pepper: Chop a few pimento peppers and mix them into the salad for extra flavor.
Sweet pickles or relish: Add chopped sweet pickles or sweet relish for another sweet and tangy variation.

How to Store Caribbean Potato Salad

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Because this is a mayonnaise-based salad, don’t leave it sitting at room temperature for more than 2 hours. If you’re serving it outdoors in hot weather, refrigerate it sooner.

I don’t recommend freezing potato salad. The potatoes and creamy dressing can change texture after freezing and thawing, so I prefer to make it fresh and keep it refrigerated.

Can I Make Potato Salad Ahead of Time?

Yes. You can make this potato salad a day ahead and store it covered in the refrigerator. Making it ahead also gives the flavors time to come together.

I’m not a fan of super-cold potato salad, so I like to take mine out of the refrigerator a little before serving to let some of that fridge chill come off.

An over head shot of a bowl of the Jamaican potato salad with mixed vegetables.

What to Serve With Caribbean Potato Salad

Caribbean potato salad fits right into a Sunday lunch, cookout, potluck, or holiday spread. Serve it alongside BBQ chicken or stewed lamb for the main dish.

Add a rice dish such as calypso rice or saffron rice, along with some callaloo to round out the meal.

And, of course, you need something to drink. A cold glass of lime juice or mauby works perfectly.

A forkful of salad lifted over a full serving.

Tried this Caribbean potato salad? I’d love to hear how it turned out! Leave a star rating and let me know what you added to yours. Beets, eggs, pineapple, or something completely different?

More Caribbean Side Dishes

Recipe

A finished bowl of potato salad garnished with parsley.

Renee Robley