Description
A creamy potato salad recipe featuring the bold, spicy, and smoky flavors of traditional Jamaican jerk seasoning.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, scrubbed and quartered
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons prepared jerk seasoning paste (or more to taste)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh scallions (green parts only)
- 1 tablespoon Dijon mustard
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Scotch bonnet pepper, seeded and minced (optional, for extra heat)
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain well and let the potatoes cool slightly.
- While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, jerk seasoning paste, red onion, celery, scallions, Dijon mustard, ground allspice, salt, pepper, and minced Scotch bonnet pepper, if using. Mix until the dressing is smooth and the jerk seasoning is fully incorporated.
- Place the slightly warm, drained potatoes in a large mixing bowl. Pour about two-thirds of the dressing over the potatoes. Gently fold the dressing into the potatoes until they are evenly coated.
- If using, gently fold in the chopped hard-boiled eggs.
- Cover the bowl and refrigerate the potato salad for at least 4 hours, or preferably overnight, to allow the jerk flavors to meld with the potatoes.
- Before serving, check the consistency. If the salad seems too dry after chilling, stir in the remaining dressing. Taste and adjust salt or jerk seasoning as needed.
Notes
- Use a good quality jerk seasoning paste for the best flavor profile. Adjust the amount based on the spice level of your chosen paste.
- For a less creamy salad, substitute half the mayonnaise with olive oil and increase the apple cider vinegar by 2 tablespoons.
- If you prefer a smoother texture, mash about 1/4 of the potatoes lightly before mixing in the dressing.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
- Cholesterol: 50