Caribbean Potato Salad (with Beets)
Creamy and incredibly tasty, this Caribbean Potato Salad complemented by crunchy celery and fresh parsley is perfect for the Summer months.
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Airtight container
- Refrigerator
- Serving bowl
- Spoon
Ingredients
- 3 lb potatoes
- 350 grams (3 medium) carrots
- 180 grams (1 medium) beetroot
- 396 grams (14 oz) canned green peas, drained
- 1/2 cup celery, diced into 1/4" pieces
- 2 tbsp fresh parsley, finely chopped
- 1 tsp sugar
- 1 tsp lemon juice
- 3/4 cup mayonnaise
- salt
- pepper
- chives, thinly sliced
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