Description
Jamaican Potato Salad is a creamy, zesty twist on classic potato salad made with tender sweet potatoes, lime juice, red onion, and bold seasoning. It’s the perfect side dish for cookouts, BBQs, potlucks, or easy weeknight dinners.
Ingredients
Scale
For the Base:
- 2.5 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Dressing + Crunch:
- 1/2 red onion, finely diced
- 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, divided
- 1.5 teaspoons dried chives, divided
Instructions
- Cook the Sweet Potatoes:
Bring a large pot of salted water to a boil. Add sweet potato cubes and cook for 8–10 minutes, until fork-tender but still holding their shape. Drain and rinse briefly with cold water. Let cool slightly. - Prepare the Flavor Base:
In a large mixing bowl, combine diced red onion, celery, sweet pickle relish, mustard, lime juice, seafood seasoning, and half of the parsley and chives (0.75 tsp each). Stir and let sit for 1–2 minutes. - Add the Creamy Dressing:
Add mayonnaise to the bowl and mix until smooth and fully combined. - Fold in the Potatoes:
Gently fold the cooled sweet potatoes into the dressing until evenly coated. - Season and Chill:
Add remaining parsley, chives, salt, and black pepper to taste. Stir gently. Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Do not overcook the sweet potatoes — they should be tender but not mushy.
- Chill time improves flavor and texture.
- For extra heat, add a pinch of cayenne or a few dashes of hot sauce.
- If salad thickens in the fridge, stir in a teaspoon of mayo or squeeze of lime before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Boiled & Mixed
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg