Description
This vibrant Jerk Potato Salad combines tender Yukon gold potatoes with a flavorful jerk-spiced mayo dressing, enhanced by crunchy celery, green onions, and sweet pickle relish. A perfect side dish for picnics and cookouts, this salad offers a delicious vegan twist on classic potato salad with bold Caribbean flair.
Ingredients
Potatoes
- 3 pounds Yukon gold potatoes, peeled and sliced into 3/4 inch cubes
Dressing
- 1 cup vegan mayo
- 1/4 cup sweet pickle relish
- 1 teaspoon celery seeds
- 1/2 teaspoon paprika
- 1 teaspoon dried dill
- 1 tablespoon jerk sauce
- 1 teaspoon salt
Additional Vegetables
- 2 celery ribs, chopped
- 2 green onions, chopped
Instructions
- Boil the Potatoes: Start by bringing a large pot of water to a boil. Add the peeled and cubed Yukon gold potatoes and cook for 10 to 15 minutes or until they become tender when pierced with a fork. Once cooked, drain the potatoes using a colander and set them aside to cool.
- Prepare the Dressing: In a separate bowl, combine the vegan mayo, sweet pickle relish, celery seeds, and paprika. Mix these ingredients thoroughly to create a smooth and flavorful mayo dressing. Set the dressing aside for later use.
- Mix the Salad: Place the cooked potatoes in a large bowl. Add the chopped celery ribs, green onions, dried dill, and the prepared mayo dressing. Season the mixture with salt to taste and add the jerk sauce. Stir all the ingredients gently but well to ensure the potatoes are evenly coated and the flavors meld together.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least one hour before serving. Chilling allows the flavors to develop fully and results in a refreshing, delicious dish ready to enjoy.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape when boiled.
- Adjust the amount of jerk sauce based on your preferred spice level.
- Ensure potatoes are fully cooled before mixing with the mayo dressing to prevent it from becoming watery.
- This salad can be made a day in advance and tastes even better after resting overnight.
- For a gluten-free option, confirm that the jerk sauce and vegan mayo are gluten-free brands.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Caribbean