You should try this Caribbean twist on classic potato salad! With both white and sweet potato mixed together dijon and curry powder, it brings out the flavour of the islands. A wonderful change for a summer barbecue….your friends and family will love it!
1 bag of Petite white potatoes, brushed and cooked whole, skins on
1 large sweet potato, peeled and chopped
6 strips of bacon, cooked
1 celery stalk, chopped
1 red onion, sliced
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 cuccumber, sliced and chopped
3 eggs, hard boiled
1/2 red pepper, chopped
1 tsp fresh chopped ginger, or 1/2 tsp ginger powder
1-2 tsp curry powder
1/2 cup mayonnaise
2-3 tbsp Dijon vinegarette ( or substitute 2 tsp dijon mustard )
2 tbsp fresh chopped parsley
1 tsp lime juice
3 cloves garlic, minced or 1 tsp garlic powder
1 tsp bacon fat drippings
1 tsp salt & pepper, add more if desired
In a large pot, boil petite potatoes until cooked. Make sure they are still firm to slice, not mushy. Also cook the chopped sweet potato in a separate pot. ( these two types of potatoes cook differently ).
Chop all the vegetables and set aside. Boiled the eggs and cool before peeling and chopping. Fry the bacon till crisp and set aside. Break into pieces when cool. Slice the petite potatoes into halves, quarters for the larger ones. Chop the sweet potatoes into bite-sized pieces.
Add all the ingredients into a mixing bowl and stir in the mayonnaise, dijon, lime juice, bacon fat drippings, fresh chopped parsley and spices. ( add more mayo if desired )
Chill and serve