Description
A rich, creamy potato salad infused with Jamaican jerk seasoning, offering a delightful contrast of flavors and textures.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/4 cup mayonnaise
- 2 tbsp Jamaican jerk seasoning
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Fill a large pot with salted water and bring it to a boil. Add the cubed Yukon Gold potatoes and cook until fork-tender, about 12-15 minutes.
- Prepare the Dressing: In a mixing bowl, whisk together the mayonnaise and Jamaican jerk seasoning until smooth.
- Cool the Potatoes: Drain the cooked potatoes in a colander and let them cool for about 15 minutes.
- Fold Ingredient Together: Add the cooled potatoes to the bowl with the jerk mayonnaise, then add finely chopped red onion and fresh parsley. Gently fold everything together with a spatula.
- Season and Chill: Add salt and pepper to taste, then refrigerate the salad for at least one hour before serving.
Notes
Make-ahead tips: This salad tastes better the next day! Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg