Ingredients
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4 large Potato
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For the dressing:
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1/4 cup + 2 tablespoons Olive oil
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2 tablespoons White vinegar
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1 tablespoon Cider Vinegar
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1 tablespoon Water
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1 teaspoon Sea salt
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1 1/2 teaspoons Garam Masala
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1 tablespoon Dried onion
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1 teaspoon Garlic paste
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2 small (1 red, one green) Sweet bell peppers
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3 tablespoons fresh or 3 teaspoons dried Dill
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1/2 Chili pepperOptional (better if you use a scotch bonnet or habanero pepper)
Directions
The Caribbean version of the North American potato salad has no mayo and adds some raw vegetables to its sauce, so that this salad looks a bit like a rainbow. It also has new depths of flavor. Of course, it’s delicious!
To prepare it, cook the potatoes in abundant water until tender (they still need to retain their shape), drain, and cool at room temperature. Then, toss in the mixer all the ingredients for the seasoning and process. You should get a texture with small colored pieces that look like confetti.
Finally, pour the sauce on the potatoes and mix gently. Refrigerate for 30 minutes before serving.
Enjoy your rainbow potato salad!
Steps
1
Done
20 minutes
|
Cook the potatoes |
2
Done
5 minutes
|
Prepare the dressing |
3
Done
30 minutes
|
Mix and refrigerate |
4
Done
|
Serve |