Best 2 Jamaican Jerk Potato Salad Recipes

Calling all potato salad enthusiasts and Caribbean cuisine lovers! Get ready to tantalize your taste buds with a unique and flavorful twist on the classic picnic staple - Jamaican jerk potato salad. This vibrant dish combines traditional potato salad elements with the irresistible smoky, spicy, and aromatic flavors of Jamaican jerk seasoning.

Our collection of recipes offers a range of options to suit your preferences. From classic Jamaican jerk potato salad to variations featuring unique ingredients and cooking methods, there's a perfect recipe for every palate. Whether you prefer a creamy, tangy dressing or a drier, more robust salad, our recipes have you covered.

Prepare to embark on a culinary journey that blends the comfort of a familiar dish with the exciting flavors of Jamaica. With its captivating blend of spices, herbs, and zesty dressing, Jamaican jerk potato salad is sure to become a new favorite at your next gathering or potluck.

Let's cook with our recipes!

JAMAICAN JERK POTATO SALAD

Jamaican Jerk Potato Salad image

Make and share this Jamaican Jerk Potato Salad recipe from Food.com.

Provided by evelynathens

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs red potatoes, peeled
4 slices bacon, chopped
1 1/4 cups mayonnaise
1 tablespoon dry mustard
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
1 pinch cayenne pepper
3 hard-boiled eggs, peeled, halved
6 chopped cornichons or 6 gherkins
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 teaspoons hot pepper sauce (such as Tabasco)
chopped fresh parsley

Steps:

Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl.
Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl.
Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.).

Nutrition Facts : Calories 489.5, Fat 26.9, SaturatedFat 5.6, Cholesterol 129, Sodium 1356.7, Carbohydrate 52.9, Fiber 5.5, Sugar 7.6, Protein 10.6

BUCKWHEAT, CHICKPEA & SWEET POTATO JAMAICAN JERK WRAP (OR SALAD) RECIPE - (4.4/5)

Buckwheat, Chickpea & Sweet Potato Jamaican Jerk Wrap (or Salad) Recipe - (4.4/5) image

Provided by Mom_s

Number Of Ingredients 9

Ingredients

Sprouted grain tortillas (or collard greens raw or steamed or gluten-free tortillas to make this recipe GF)
Mixed greens
Fresh lentil sprouts (optional)
1-2 tbsp clean gluten-free jerk seasoning from a jar (not a dry rub)*
Creamy Dairy-Free, Soy-Free Ranch Dressing (homemade is best)
2 cups cooked chickpeas (try your best to soak them overnight and prepare them yourself instead of eating the aluminum-soaked ones)
1 1/2 cups cooked buckwheat
2 cups sweet potato, diced and steamed
3-4 large kale leaves, chopped and steamed for 2 minutes, until they wilt.

Steps:

Prepare sprouted buckwheat and chickpeas for this recipe and then cook them. Place together in a large glass bowl when done. Diced sweet potato and steam for 15-20 minutes until soft, a fork should go in easily, but not so much that they are mushy. Once cooked, toss in the bowl with your buckwheat and chickpeas. Add the chopped kale to the steamer for 5 minutes, or until soft. Add your steamed kale. Stir well. Now, stir in the jerk seasoning. Start with less and slowly add more as you go, and remember that the ranch dressing is very cooling when paired with the spice. Lightly steam a sprouted grain tortilla for about 2-5 minutes and lay flat on a large plate. Spoon in some of your jerk veggies and legumes. Add some lentil sprouts and mixed greens. Top with Creamy Dairy-Free, Soy-Free Ranch Dressing and wrap it up!

Tips:

Choose the right potatoes: Yukon Gold or red potatoes are best for this salad, as they hold their shape well when cooked. Russet potatoes can also be used, but they may fall apart more easily.
Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. Overcooked potatoes will absorb too much of the dressing and become soggy.
Let the potatoes cool completely before adding the dressing: This will help to prevent the potatoes from absorbing too much of the dressing and becoming soggy.
Use a good quality jerk seasoning: The jerk seasoning is what gives this salad its unique flavor, so it's important to use a good quality blend. You can find jerk seasoning at most grocery stores or online.
Add the dressing to taste: The amount of dressing you add will depend on your personal preference. Start with a small amount and add more to taste.

Conclusion:

Jamaican jerk potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It's a great way to use up leftover potatoes, and it's also a great dish to take to potlucks or picnics. If you're looking for a new and exciting way to enjoy potatoes, give Jamaican jerk potato salad a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #potatoes #vegetables #easy #potluck #picnic #dietary #brunch #to-go #3-steps-or-less