Jerk Potato Salad
Jerk Potato Salad is a creamy potato salad with smoky, spicy jerk seasoning and fresh herbs, perfect with grilled meats.
Servings
4 People
Prep Time
20 Mins
Cooking Time
0 Mins
Ready In
20 Mins
Servings
4 People
Prep Time
20 Mins
Cooking Time
0 Mins
Ready In
20 Mins
Ingredients
- 5 Yukon Gold potatoes (approx 2 lb), scrubbed, cut into 1" pieces
- 1 large sweet potato (approx 12 oz), peeled, cut into 1" pieces
- 1/4 large red onion, finely diced
- 2 scallions, chopped
- 3/4 cup mayonnaise
- 2 tbsp vegetable oil
- 2 tbsp dark or light brown sugar
- 2 tbsp Maureens Jerk Sauce
- 5 garlic cloves, finely chopped
- 1 tbsp Pink Himalayan salt
- 1 tsp coarsely ground black pepper
- 1 tsp granulated garlic
- 1 tsp Pink Himalayan salt (optional)
- 1/2 tsp coarsely ground black pepper
Cooking Instructions:
01
Boil the water, drop in potatoes and cook for 5 mins (based on preference)
02
Combine both potatoes in a large pot, pour in water to cover, and season with salt. Bring to a boil over medium heat and cook until fork-tender. Drain and transfer to a large bowl (potatoes will be crushed, especially sweet potato, and that’s good!).
03
While boiling potatoes, mix mayo and 2 Tbsp Maureens Jerk Sauce in a small bowl to combine. Set aside.
04
Add red onion, scallions, garlic, 1 tsp. pink himalayan salt, and ½ tsp. black pepper to potatoes and toss to combine. Add Jerk Mix and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
Chef's Tip
Tip: To save time, use drained canned beets in place of fresh beets