Description
A delicious and creamy vegan take on the traditional Jamaican potato salad using sweet potatoes and a flavorful dressing.
Ingredients
Scale
- 2.5 lb sweet potato (peeled and cut into 1-inch cubes)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 red onion (finely diced)
- 2 stalks celery (finely diced)
- 1/3 cup sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lime juice
- 1 tablespoon seafood seasoning (Old Bay)
- 1.25 cups mayonnaise
- 1.5 teaspoons dried parsley
- 1.5 teaspoons dried chives
Instructions
- Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook for 8-10 minutes until they’re fork-tender but still hold their shape. Drain and rinse with cold water.
- Finely dice the red onion and celery, then combine them with sweet pickle relish, yellow mustard, fresh lime juice, seafood seasoning, and half of the dried parsley and chives in a large mixing bowl.
- Add the mayonnaise to the vegetable and seasoning 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.
- Transfer to a serving dish and refrigerate for at least 30 minutes before serving.
Notes
- Use a rubber spatula for folding to preserve potato texture.
- Adjust seasoning according to your taste preference.
- Refrigerating allows flavors to meld, enhancing overall taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg