The Easy Creamy Jamaican Jerk Potato Salad takes a classic comfort food and infuses it with the vibrant flavors of the Caribbean. Perfect for summer BBQs, picnics, or as a bold-flavored side dish for jerk chicken.
Ingredients
Scale:
2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
2 tablespoons Jamaican jerk seasoning
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
1/2 cup red onion, finely chopped
1/2 cup celery, diced
1/4 cup scallions, chopped
1/4 cup red bell pepper, diced
2 tablespoons fresh cilantro, chopped
Salt and Pepper to taste
Optional: Sliced jalapeños, additional cilantro, or a sprinkle of paprika for garnish
Instructions
Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until the potatoes are tender, about 12-15 minutes. Drain and allow to cool slightly.
In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lime juice, honey, and Jamaican jerk seasoning. Whisk until smooth and well-blended.
Add cooled potatoes to the dressing, gently folding them to coat evenly. Be careful not to mash the potatoes.
Incorporate red onion, celery, scallions, red bell pepper, and fresh cilantro into the salad. Stir gently to combine all ingredients thoroughly.
Taste and adjust seasoning with salt and pepper. For a spicier kick, add more jerk seasoning or sliced jalapeños.
Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. For best results, chill overnight.
Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with additional cilantro or a sprinkle of paprika.
