Trinidadian Potato Salad

Trini potato salad; one of my favorite sides with a good barbecue chicken, or barbecue tofu or baked or stewed chicken. It reminds me of new years eve, as I always remember going by my aunt for New Years eve and eating potato salad. The peas get mashed a little and mixed into the sauce and add a nice flavour to the dressing.

I love the herbs in this salad. My sister made a macaroni salad where she put a tonne of herbs and it was the best macaroni salad I ever had. The herbs add a nice freshness and a wonderful herby flavour. My roommate at university's mom usually put a tiny bit of garlic in her potato salad, and though you can't taste it, it adds a nice savory quality. 

This potato salad is:

Creamy

Tangy

Slighty sweet

Herby

Its goes really well with anything barbecue or trini stewed. 

Recipe:

Cuisine: Trinidadian 

Servings:  10

Level: Easy

Spicy: mild

Ingredients:

¾c      carrots medium dice
¾c      frozen peas (or substitute 1 tin peas and carrots)
6c       potato in ½' cubes (5 potatoes)
2-3      hard boiled eggs chopped or
¼        block tofu crumbled (optional)

Dressing
4tb        chopped celery leaf
1tb        minced celery stem
1tb        minced parsley
2tb        chopped chive
½ tsp    garlic minced or grated fine
¾-1c     mayonaise
½ tsp    lime juice
¼ tsp    black pepper
1½ tsp  sugar
              Salt to taste

1) Wask potato clean and chop into ½' chunks. Once the skins are clean you dont need to peel them.
2) Boil cubed potato and carrots in salted water till they cut with a fork but are not mushy. Cool.
3) Boil frozen peas for 4 mins. If using tin peas and carrots reserve this.
4) Put all dressing ingredients into a bowl that you will mix the potato salad in and mix.
4) Add potato and mix. Then add peas or tin of peas and carrots and gently stir in.
5) Keep refrigerated.