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Jamaican Potato Salad

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A vibrant and flavorful sweet potato salad with a creamy, zesty dressing and a hint of Caribbean spice.

Ingredients

Scale
  • 2.5 lb sweet potato (peeled and cut into 1-inch cubes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 red onion (finely diced for even distribution)
  • 2 stalks celery (finely diced)
  • 1/3 cup sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh lime juice
  • 1 tablespoon seafood seasoning (Old Bay)
  • 1.25 cups mayonnaise
  • 1.5 teaspoons dried parsley
  • 1.5 teaspoons dried chives

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the cubed sweet potatoes to the boiling water.
  3. Cook the sweet potatoes for 8-10 minutes until they are fork-tender but still hold their shape.
  4. Drain the cooked potatoes in a colander.
  5. Rinse the potatoes briefly with cold water to stop the cooking process and cool them slightly.
  6. Finely dice the red onion into uniform small pieces.
  7. Finely dice the celery into uniform small pieces.
  8. In a large mixing bowl, combine the diced red onion, diced celery, sweet pickle relish, yellow mustard, fresh lime juice, and seafood seasoning.
  9. Add half of the dried parsley and half of the dried chives to the mixture.
  10. Stir the mixture and let it sit for a minute or two to allow flavors to meld.
  11. Pour the mayonnaise into the vegetable and seasoning mixture.
  12. Stir until the dressing is fully combined and smooth.
  13. Add the cooled cooked potatoes to the bowl with the dressing.
  14. Gently fold everything together until the potatoes are evenly coated.
  15. Taste the salad and adjust the seasoning as needed.
  16. Add the remaining dried parsley, chives, kosher salt, and black pepper if desired.
  17. Stir gently to incorporate any final seasonings evenly.
  18. Transfer the Jamaican Potato Salad to a serving dish.
  19. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Ensure sweet potatoes are fork-tender but not mushy.
Rinsing potatoes with cold water prevents mayonnaise from breaking.
Finely dice vegetables for even flavor distribution.
Use a rubber spatula for gentle mixing to preserve potato shape.

Find it online: https://homecookstudio.com/jamaican-potato-salad/