Recipes from The Cook Islands: Cook Islands Potato Salad

Recipes from The Cook Islands

Cook Islands Potato Salad

Country: The Cook Islands
Course: Sides
Makes: 8 to 12 servings


  • 12 potatoes, peeled
  • 1 small onion, chopped
  • 1 14-oz can pickled beets, drained
  • 1 cup of frozen peas
  • 1 lb frozen mixed vegetables (I just used more peas, as indicated in other versions of this recipe)
  • 3-4 tbsp chow chow pickle*
  • 3 hard boiled eggs
  • Best Foods mayonnaise


  1. Cut the potatoes up into bite sized pieces, then boil until they are just tender enough to pierce with a fork (they should be firm but not undercooked).
  2. Drain the beets and dice. Meanwhile, cook and drain the mixed vegetables. Add the beets, vegetables and potatoes to a large bowl with the onion and chow chow.
  3. Fold 2 tbsp mayonnaise into the salad, then smooth out the top of the mixture and spread a thin layer of mayonnaise over it. Sprinkle peas over the mayo and then grate the boiled eggs on top of that. Chill until ready to serve.