Jamaican Potato Salad | Caribbean Potato Salad

Jerk Tavern

Whether you're hosting a summer barbecue, a holiday feast, or simply craving a taste of Jamaica, this recipe is sure to impress. This creamy, flavorful, and zesty salad is a staple at family gatherings, potlucks, holidays, and special occasions.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine african, American, British, Canadian, Caribbean, Jamaican

Servings

Calories 686 kcal

Ingredients

5-6 large potatoes , boiled and cubed
1 cup mayonnaise
1 cup of mixed vegetables
¼ cup vinegar
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced onion
¼ cup diced scallion
¼ cup sugar
1 tsp paprika
1 tsp complete seasoning
Salt and pepper to taste
Optional: 2 hard-boiled eggs , sliced (for garnish)

Instructions

Boil and cube the potatoes:

Start by boiling the potatoes until they are tender but still firm. Once done, let them cool slightly, then peel and cut them into bite-sized cubes. Set aside.

Prepare the dressing:

In a large mixing bowl, combine the mayonnaise, sugar, black pepper, complete seasoning, paprika, and vinegar. Whisk together until well combined and smooth. This tangy dressing will be the base of the potato salad.

Add the vegetables:

To the dressing, add the diced red and green bell peppers, onion, and scallion. These vibrant vegetables will add crunch, color, and flavor to the salad. Mix well to ensure the dressing coats the vegetables evenly.

Combine the potatoes and dressing:

Gently fold the cubed potatoes into the dressing and vegetable mixture. Be careful not to break the potatoes while mixing. The creamy dressing will coat each potato cube, giving it a luscious texture and a burst of flavor.

Season to taste:

Season the potato salad with salt and pepper according to your preference. Remember to taste and adjust the seasoning as needed. The flavors should be well balanced, with a hint of tanginess from the dressing and a satisfying crunch from the vegetables.

Optional garnish:

For an extra touch of elegance, garnish the Jamaican Potato Salad with slices of hard-boiled eggs. This adds visual appeal to the dish and complements the flavors beautifully.

Chill and serve:

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. The chilling time will also enhance the creaminess of the dressing. Serve the Jamaican Potato Salad chilled and enjoy the explosion of flavors!

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Nutrition

Serving: 4gCalories: 686kcalCarbohydrates: 70gProtein: 8gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 25gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 24mgSodium: 487mgPotassium: 1359mgFiber: 9gSugar: 17gVitamin A: 3313IUVitamin C: 99mgCalcium: 62mgIron: 3mg

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