Jamaican Jerk Potato Salad
Transform your classic potato salad into a vibrant culinary adventure with this Jamaican Jerk Potato Salad! This recipe combines tender baby potatoes roasted with bold Jamaican jerk seasoning for a smoky, spicy kick, perfectly balanced by a creamy dressing made with tangy Greek yogurt, zesty lime juice, and a hint of honey. Crisp red bell peppers, fresh cilantro, and green onions add color, texture, and a refreshing touch to every bite. With its irresistible blend of tropical spices and creamy richness, this salad is a show-stopping side dish perfect for summer barbecues, potlucks, or as an exciting twist to your everyday meals. Serve chilled or at room temperature and let the flavors of the Caribbean transport your taste buds!
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Recipe Information
Ingredients
- 900 grams Baby potatoes (red or yellow)
- 2 tablespoons Olive oil
- 1.5 tablespoons Jamaican jerk seasoning
- 1 large Red bell pepper
- 3 stalks Green onion
- 0.25 cup Fresh cilantro
- 0.5 cup Mayonnaise
- 0.25 cup Plain Greek yogurt
- 1 tablespoon Fresh lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Garlic powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
1. Wash the baby potatoes thoroughly and cut them into bite-sized chunks, leaving the skins on for texture and flavor.
2. Fill a large pot with water and bring it to a boil. Add a pinch of salt and the potatoes. Boil for 12-15 minutes or until fork-tender. Do not overcook to prevent them from falling apart.
3. While the potatoes are cooking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. Drain the cooked potatoes and let them cool slightly. Once cool enough to handle, toss them in a large bowl with olive oil and 1 tablespoon of Jamaican jerk seasoning until coated evenly.
5. Spread the seasoned potatoes on the prepared baking sheet in a single layer. Roast in the oven for 10 minutes to enhance the spices and add a slight crispiness.
6. While the potatoes roast, dice the red bell pepper, finely chop the green onion, and roughly chop the cilantro. Set these aside.
7. In a small mixing bowl, combine mayonnaise, plain Greek yogurt, lime juice, honey, garlic powder, the remaining 0.5 tablespoon of jerk seasoning, salt, and black pepper. Whisk until smooth and creamy.
8. Remove the roasted potatoes from the oven and let them cool for 5-10 minutes.
9. In a large bowl, combine the roasted potatoes, red bell pepper, green onion, and cilantro. Pour the dressing over the mixture and gently fold everything together until evenly coated.
10. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
11. Serve chilled or at room temperature, garnished with additional cilantro if desired. Enjoy your Jamaican Jerk Potato Salad!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
