Sides · Caribbean

Cayman Style Potato Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 22, 2026

This island take on potato salad gets a bright, colorful twist from canned beets and sweet peas, plus a creamy mustard dressing that leans just a little sweet. It is a crowd pleaser at cookouts and holiday tables, and it only gets better after a few hours in the fridge.

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Cayman Style Potato Salad

Why you'll love this

  • Colorful and festive thanks to beets and peas
  • Creamy, sweet-tangy dressing everyone loves
  • Easy to make ahead for parties
  • Feeds a crowd from simple pantry staples

EveryDayMeal recipe

Cayman Style Potato Salad

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

Ingredients

  • 10 medium russet or Yukon gold 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 (15 oz) canned sliced beets, drained
  • 1 can (15 oz) canned peas, drained
  • 3 large eggs, hard-boiled and chopped

Equipment

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

Instructions

  1. Peel and cut the potatoes into bite-size cubes, then place them in a large pot and cover with cold salted water. Bring to a boil and cook until a fork slides in easily, about 12 to 15 minutes, so they hold their shape but are fully tender.
  2. While the potatoes cook, chop the green pepper, red pepper, and onion into small pieces and set them aside so they are ready to fold in.
  3. In a small bowl, stir together the mayonnaise, mustard, sugar, and black pepper until smooth. Tasting now lets you adjust the sweet-to-tangy balance before it hits the potatoes.
  4. Drain the cooked potatoes well and let them steam dry for a couple minutes, then transfer to a large mixing bowl. Removing excess water keeps the dressing from turning runny.
  5. Add the chopped peppers, onion, drained beets, drained peas, and chopped eggs to the bowl.
  6. Pour the dressing over everything and fold gently until well coated. Stir carefully so the beets tint the salad a pretty pink without breaking up the potatoes too much.
  7. Serve warm right away, or cover and chill in the fridge for 2 to 3 hours, which is how it is traditionally enjoyed and lets the flavors meld.

Tips from the kitchen

  • Add the beets last and fold gently if you want to control how pink the salad turns, or mix early for an all-over rosy color.
  • Salt the potato cooking water generously so the potatoes are seasoned from the inside out.
  • Let the potatoes steam dry before dressing them so the salad stays creamy, not watery.

Estimated nutrition per serving: 320 cal · 6g protein · 36g carbs · 18g fat

Make it your own

  • Swap yellow mustard for Dijon if you want a sharper bite.
  • Stir in a chopped celery stalk for extra crunch.
  • Use fresh cooked peas instead of canned for a brighter flavor.

Storing & make-ahead

Store covered in the fridge for up to 4 days. This salad is best served cold and does not need reheating. Give it a gentle stir before serving to redistribute the dressing.

Good to know

Why are there beets in this potato salad?
Canned beets are traditional in Cayman style potato salad. They add sweetness, color, and a signature pink tint that sets it apart from other versions.
Can I make it ahead of time?
Yes, and you should. It tastes best after chilling 2 to 3 hours, and you can make it the day before serving.
What potatoes work best?
Russets or Yukon golds both work well. Yukon golds hold their shape a bit better, while russets turn extra creamy.
Will the beets turn everything pink?
They can. Fold gently and add them last if you want defined colors, or stir freely for a fully pink salad.

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