I found many references to Belizean potato salad in Belizean restaurant menus both in Belize and the United States. I read that it was a popular dish and that it often accompanies chicken stew. However, I was only able to find one recipe for Belizean potato salad, which means that I can't really judge how authentic it is. It doesn't rely on fresh ingredients, but I have read that Belizeans eat a comparably small amount of fresh fruits and vegetables.

This recipe was different from other potato salad recipes I've made in that it contained more veggies (the frozen mix vegetable bag I got included carrots, peas, corn, green beans and lima beans) and used Miracle Whip instead of mayo. The potatoes were also cooked after being peeled and diced, rather than whole, though I'm not sure how much difference that makes. The appearance of green beans and corn in the salad surprised my husband and he wasn't too sure he liked it at first, but I guess it grew on him and my other guests for they all asked for seconds.

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Belizean Potato Salad

Ingredients

• 4 large potatoes, peeled and diced
• 1 lb. frozen mix vegetables
• 5 hardboiled eggs, peeled and diced
• 1 cup Miracle Whip salad dressing
• 1 tbsp. mustard
• salt and pepper to taste.

Instructions

Boil potatoes in water until soft. Remove from heat and let cool.

Cook frozen vegetables according to package instructions. Drain and cool.

Mix miracle whip with mustard.

Combine potatoes, vegetables, eggs, Miracle Whip and salt and pepper. Refrigerate until serving.

Adapted from a recipe at cakafete.com