Sides · Caribbean

Cayman Style Potato Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 26, 2026

This island take on potato salad gets a colorful lift from canned beets and peas, plus a tangy mayo-mustard dressing with just a touch of sugar. It comes together with pantry staples and gets even better after a couple hours in the fridge. Serve it alongside grilled fish, chicken, or ribs for an easy crowd-pleaser.

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Cayman Style Potato Salad

Why you'll love this

  • Made almost entirely from pantry and fridge staples.
  • The beets give it a fun pink color that stands out on any table.
  • Feeds a crowd, perfect for cookouts and potlucks.
  • Tastes even better after chilling, so you can make it ahead.

EveryDayMeal recipe

Cayman Style Potato Salad

Prep
20m
Cook
15m
Total
35m
Serves
10
Level
Easy

Ingredients

  • 10 medium potatoes, peeled and cubed
  • 1/2 green bell pepper, chopped
  • 1/4 red bell pepper, chopped
  • 1/2 onion, finely chopped
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon black pepper
  • 1 can (about 15 oz) canned sliced beets, drained
  • 1 can (about 15 oz) canned peas, drained
  • 3 eggs, hard-boiled and chopped

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl
  • Cutting board and knife

Instructions

  1. Peel the potatoes and cut them into bite-size cubes so they cook evenly and are easy to eat.
  2. Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until a fork slides in easily but the pieces still hold their shape, about 12 to 15 minutes, so they do not turn to mush when mixed.
  3. While the potatoes cook, chop the green and red bell peppers and the onion, then set them aside. Small pieces spread the flavor and crunch throughout the salad.
  4. In a small bowl, stir together the mayonnaise, mustard, sugar, and black pepper until smooth. Tasting now lets you adjust the tang and sweetness before it hits the potatoes.
  5. Drain the cooked potatoes well and let them steam off for a minute so extra water does not thin out the dressing, then transfer them to a large mixing bowl.
  6. Add the chopped peppers, onion, drained beets, drained peas, and chopped hard-boiled eggs to the bowl.
  7. Pour the dressing over everything and fold gently until well coated, being careful not to overmix so the potatoes and eggs stay in nice pieces. The beets will tint the salad pink, which is part of the fun.
  8. Serve warm right away, or cover and refrigerate for 2 to 3 hours so the flavors meld and the salad chills through.

Tips from the kitchen

  • Salt the potato water well; seasoning from the inside out makes a big difference in the final taste.
  • Drain the beets and peas thoroughly and pat the beets dry if you want to control how much pink color spreads through the salad.
  • Fold the dressing in while the potatoes are still slightly warm so they soak up more flavor.

Estimated nutrition per serving: 290 cal · 6g protein · 32g carbs · 16g fat

Make it your own

  • Swap yellow mustard for Dijon if you like a sharper, spicier bite.
  • Use fresh or frozen peas in place of canned for a firmer texture.
  • Add a spoonful of sweet pickle relish for extra tang and sweetness.

Storing & make-ahead

Store covered in the refrigerator for up to 3 days. Give it a gentle stir before serving. This salad is best cold and is not suited to freezing, since the potatoes and mayo turn watery when thawed.

Good to know

What kind of potatoes work best?
Waxy or all-purpose potatoes like Yukon Gold or red potatoes hold their shape well. Russets work too but are softer, so watch the boil time closely.
Will the beets turn everything pink?
Yes, some pink color is normal and traditional here. Drain and pat the beets dry, and fold gently, if you want a more subtle tint.
Can I make it ahead?
Absolutely. This salad actually improves after 2 to 3 hours in the fridge, and it holds well up to 3 days.
How do I hard-boil the eggs?
Place eggs in a pot, cover with water, bring to a boil, then cover and remove from heat for 10 to 12 minutes. Cool in ice water and peel.

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