JAMAICAN POTATO SALAD

This Jamaican Potato Salad is the perfect side dish to complement any main course or to enjoy on its own. Potato salad is perfect for barbecues, picnics, potlucks, and any other occasion. This recipe is delicious, easy to prepare and only requires simple everyday items that you would find in your kitchen.

This is one of my favorite side dish to make and enjoy aside from mashed potatoes. All my potato lovers are sure to enjoy this recipe.

INGREDIENTS NEEDED FOR JAMAICAN POTATO SALAD

1. Yukon Gold or Russet Potatoes

2. Egg

3. Mixed Vegetables

4. Lemon Juice

5. Sugar

6. Salt

7. Mayo

8. Pepper

9. Garlic Powder

HOW TO MAKE JAMAICAN POTATO SALAD

1. Wash, peel, and cut your potatoes into cubes so it cooks evenly.

2. Add your potatoes to a heavily salted pot of cold water.

3. Boil for 15-20 minutes until fork tender.

4. Remove the potatoes and rinse under cold water.

5. In the same pot, add your eggs and boil for 12 minutes.

6. Rinse your eggs under cold water and peel the shell. Cut the eggs and set the yolks aside in another bowl, and dice the whites and add to the potatoes.

7. Add your remaining ingredients to your egg yolks to make your dressing.

8. Add your dressing to your potatoes and mix until fully coated.

9. Refrigerate for minimum one hour or overnight and serve cold.

HOW TO STORE IT

It will last for up to 4 days in the fridge in an airtight container.

DID YOU MAKE THIS RECIPE?

If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.

JAMAICAN POTATO SALAD

5 from 1 vote

This Jamaican potato salad is the perfect side dish to complement any main course or to enjoy on its own. This recipe is perfect for barbecues, picnics, potlucks, and any other occasion.

Servings 4

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Print Recipe Pin Recipe

Ingredients

  

• 3 Medium Yukon Gold Potatoes
• 2 Eggs
• ½ cup Mixed Vegetables (peas, carrots and corn- frozen or canned)
• ½ cup Mayo
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• ¼ tsp Garlic Powder
• ¼ tsp Black Pepper
• ¼ tsp Salt (or to taste plus more for boiling the potatoes)

Instructions

 

• Wash, peel, and cut your potatoes into cubes so it cooks evenly.
• Add your potatoes to a heavily salted pot of cold water.
• Boil for 15-20 minutes until fork tender.
• Remove the potatoes and rinse under cold water.
• In the same pot, add your eggs and boil for 12 minutes.
• Rinse your eggs under cold water and peel the shell. Cut the eggs and set the yolks aside in another bowl, and dice the whites and add to the potatoes.
• Add your remaining ingredients to your egg yolks to make your dressing.
• Add your dressing to your potatoes and mix until fully coated.
• Refrigerate for minimum one hour or overnight and serve cold.

Calories: 333kcal

Course: Side Dish

Cuisine: Jamaican