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Potato Salad

Creamy Potato Salad

Course Salad
Cuisine Caribbean
Author Noel Cunningham


  • 2 lb red potatoes washed, peel and sliced
  • 1/2 cup mayonnaise
  • 1 small can sweet corn
  • 1 Tbsp. chopped fresh parsley
  • Salt to taste
  • 1 tsp. freshly ground black pepper


  1. To a large pot over medium heat, add water and salt; cover and bring to a boil. Add potatoes and gently simmer until potatoes are cooked. Drain water and place potatoes in an ice bath or run under cold water to cool.
  2. In a medium mixing bowl, combine the mayonnaise, parsley, green onion and corn. Whisk until combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.