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–+ servings
Jamaican Potato Salad

Zesty Jamaican Potato Salad That’ll Steal the Show

This Jamaican Potato Salad is a delicious blend of sweet potatoes and zesty Old Bay seasoning, making it a perfect side for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Jamaican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Sweet Potato Choose firm, fresh sweet potatoes for best results.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Substitution: White pepper for a more subtle flavor.
  • 1 medium Red Onion Finely dice for even distribution.
  • 1 cup Celery Finely diced.
  • 1/2 cup Sweet Pickle Relish Can substitute with dill relish for a different flavor profile.
  • 1 tablespoon Yellow Mustard Substitution: Dijon mustard for a more robust flavor.
  • 2 tablespoons Fresh Lime Juice Freshly squeezed for optimal flavor.
  • 1 tablespoon Seafood Seasoning (Old Bay) Any seafood seasoning blend will work well.
  • 1/2 cup Mayonnaise Use whole egg mayo for a richer taste.
  • 1 tablespoon Dried Parsley Substitution: Fresh parsley for a bolder flavor.
  • 1 tablespoon Dried Chives Substitution: Green onion for a fresher taste.

Equipment

  • Large Pot
  • colander
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and bring it to a rolling boil over high heat. Add kosher salt and drop in cubed sweet potatoes, cooking them for 8-10 minutes until fork-tender yet firm.
  2. Strain the sweet potatoes through a colander and rinse under cold running water to stop the cooking process.
  3. In a mixing bowl, combine red onion, celery, sweet pickle relish, yellow mustard, fresh lime juice, and Old Bay seasoning. Whisk together and let sit for about 5-10 minutes.
  4. Stir in the mayonnaise until everything is evenly coated and smooth.
  5. Fold the cooled sweet potatoes into the mayo dressing mixture with a spatula, being careful not to break the potato cubes.
  6. Taste the salad and adjust seasoning with chopped parsley, chives, kosher salt, and black pepper.
  7. Transfer the salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Chill overnight for the best flavor. Avoid overcooking and do not freeze as it may affect texture.

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