Vegan Jamaican Potato Salad
A vibrant and colorful twist on traditional potato salad, infused with Caribbean flavors and perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups sweet potatoes, cubed Firm and blemish-free
- 1 teaspoon kosher salt Enhances flavor
- 1/2 teaspoon black pepper Adds subtle heat
- 1/2 cup red onion, finely diced For crunch
- 1 cup celery, finely diced For crunch
Dressing
- 1/2 cup sweet pickle relish For tangy sweetness
- 2 tablespoons yellow mustard For zesty tang
- 2 tablespoons fresh lime juice Brightens flavors
- 1 tablespoon seafood seasoning (e.g., Old Bay) For complex flavors
- 1/2 cup mayonnaise For creaminess
- 1 teaspoon dried parsley
- 1 teaspoon dried chives Onion-like flavor
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the cubed sweet potatoes and cook for 8-10 minutes until they are fork-tender but still hold their shape.
- Drain and rinse the sweet potatoes with cold water.
- Finely dice the red onion and celery.
Mixing
- In a large mixing bowl, combine the diced red onion, celery, sweet pickle relish, yellow mustard, fresh lime juice, seafood seasoning, and half of the dried parsley and chives.
- Add the mayonnaise to the vegetable mixture, stirring until fully combined and smooth.
- Gently fold in the cooled sweet potatoes, being careful not to break them apart.
- Taste the salad and adjust seasoning with remaining dried parsley, chives, kosher salt, and black pepper as desired.
Chilling
- Transfer the salad to a serving dish and refrigerate for at least 30 minutes before serving.
Notes
Best served chilled, great for potlucks, picnics, and barbecues. Can be made a day in advance to allow flavors to meld.