Jerk potato salad recipe for a spicy summer side dish

Ingredients for Jerk potato salad

• Zest and juice of 2 limes

• 2 habanero chiles, finely chopped, deseeded

• 50 g ginger, scrubbed, finely grated

• 5 garlic cloves, finely chopped

• 40 g spring onions, chopped

• 30 ml finely chopped thyme

• 30 ml vegetable oil

• 30 g dark or light brown sugar

• 20 ml ground allspice

• 15 ml kosher salt

• 10 g dried thyme

• 5 g coarsely ground black pepper

• 5 g granulated garlic

• 5 g ground cinnamon

• 5 g ground ginger

• 5 g ground nutmeg

• 2 g cayenne pepper

• 2 g ground cumin

• 1 kg Yukon Gold potatoes, scrubbed, cut into 2.5 cm pieces

• 350 g sweet potato, peeled, cut into 2.5 cm pieces

• 5 g kosher salt, plus more (optional)

• 180 ml mayonnaise

• ¼ large red onion, finely chopped

• 30 g spring onions, chopped

• 5 g coarsely ground black pepper

How to make Jerk potato salad

1. In a medium bowl, mix the lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, nutmeg, cayenne, and cumin using a fork until combined. Ensure to add the chiles to the lime juice and zest at the beginning to slightly blunt their sting.

2. Prepare the jerk rub up to one week in advance. Cover and chill until needed.

3. Combine the Yukon Gold and sweet potatoes in a large pot. Pour in enough water to cover the potatoes and season with salt, if desired. Bring to a boil over medium heat and cook for about 40 minutes, or until fork-tender. Drain the potatoes and transfer them to a large bowl; they will be crushed at this point, especially the sweet potato, which is perfectly fine.

4. Meanwhile, in a small bowl, mix the mayonnaise and 2 tablespoons of the jerk rub until well combined. Set the dressing aside (you will have leftover rub for other uses).

5. Add the red onion, scallions, 1 teaspoon of Diamond Crystal or ½ teaspoon of Morton kosher salt, and ½ teaspoon of black pepper to the potatoes. Toss to combine.

6. Fold the dressing into the potato mixture using a rubber spatula until the potatoes are well coated.

7. Serve the potato salad warm, at room temperature, or chilled.

8. Prepare the potato salad up to two days in advance; it will become spicier as it sits. Cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.