Potato Salad

By Elizabeth Thomas
Caribbean Potato Salad is a picnic staple on the island of Dominica, the home country of Elizabeth Thomas of Milton who provided this recipe. She was a volunteer at the first Juneteenth event (2022) at the Eustis Estate.
Servings 4


  • 1 pound potatoes peel and dice
  • 2 or 3 hard-boiled eggs
  • 1 cup each of peas and diced carrots
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon mustard
  • ¼ cup diced onions
  • ¼ cup sweet relish
  • ½ cup any creamy salad dressing or omit the dressing and add an additional ½ cup mayonnaise teaspoon of olive oil, a dash of vinegar, (salt and pepper to taste)
  • Cajun spice to taste
  • Salt and pepper
  • A sprinkle of paprika optional


  • Bring a pot of salted water to boil, then add potatoes, cook until tender but still firm to the touch, about 10 minutes.
  • Drain water and set potatoes aside to cool.
  • Cook peas and carrots until tender.
  • When potatoes are cool, add peas and carrots.
  • Add chopped hard-boiled eggs to potatoes, peas, and carrots.
  • In a separate bowl add chopped onions, mayonnaise, sour cream, salad dressing or additional mayo mixture, relish, and mix well. Then add to potato mixture.
  • If after the mayo mixture or salad dressing is added to the potatoes, it still seems a bit dry, repeat with a bit of salad dressing or mayo mixture.
  • Add Cajun spice, salt, and pepper to taste. Sprinkle with paprika if desired.