Description
A creamy potato salad recipe that combines classic deli style with the bold, spicy, and smoky flavors of authentic 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 tablespoon Dijon mustard
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh scallions (green parts only)
- 1/4 cup chopped fresh cilantro
- 1 scotch bonnet pepper, minced (remove seeds for less 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 tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
- While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, jerk seasoning paste, Dijon mustard, ground allspice, salt, and pepper until smooth.
- In a separate small bowl, combine the chopped red onion, celery, scallions, cilantro, and minced scotch bonnet pepper.
- In a large bowl, gently combine the warm, slightly cooled potatoes with the vegetable mixture.
- Pour the jerk dressing over the potatoes and vegetables. Fold gently until everything is evenly coated. Do not overmix, or the potatoes will become mushy.
- If using, fold in the chopped hard-boiled eggs.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, taste and adjust seasoning if needed. Garnish with extra cilantro or scallions.
Notes
- Use a high-quality jerk seasoning paste for the best flavor profile.
- If you cannot find scotch bonnet peppers, substitute with a small amount of habanero pepper, but adjust carefully due to varying heat levels.
- For a tangier, less creamy version, substitute half the mayonnaise with plain Greek yogurt or use a vinaigrette base instead of mayonnaise.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 50