Wednesday, May 16, 2018

Jamaican-Style Potato Salad

When my Sis and I decided to go with a Jamaican themed lunch for Mother's Day (she made Jerk shrimp and pork ribs with mango salsa), I thought that potato salad would be a nice accompaniment. But why just make an ordinary potato salad for this festive menu when I could kick it up with some Jerk-inspired spices? So this is what I came up with, adding a little ground allspice, cayenne pepper, chopped fresh thyme, chopped fresh cilantro and the juice of 1 lime to an otherwise traditional potato salad recipe. It's a keeper!

5 lbs. Yukon Gold or other gold-type potato, peeled
6 eggs
Small red onion, finely chopped (about 1/2 cup chopped)
3 scallions, chopped
1/4 cup chopped fresh cilantro
1 tbsp. chopped fresh thyme leaves (or 1 tsp. dried)
6-8 small sweet gherkins (pickles), finely chopped
2 1/2 cups mayonnaise
1/4 tsp. paprika
1 tsp. dry mustard
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 tsp. ground allspice
1 tsp. garlic powder
Juice of 1 lime

1. Place the peeled potatoes into a large stock pot and cover with about 2" of water. Season with a large pinch of salt. Bring to a boil over high heat, then reduce heat to medium; continue boiling for 20-30 minutes or until the potatoes are tender when pierced with a fork. Remove the potatoes to a large chopping board immediately; when cool enough to handle, cut the potatoes into 1" dice and place into a large bowl. 

2. In the meantime place the eggs into a medium pot and cover with 2" of water. Bring to a boil and continue boiling for 1 minute. Turn off the heat and remove the pot from the burner. Cover and let sit 10-15 minutes. Pour the water out from the pan and fill with cold/cool water from the tap. Let sit until the eggs are cool enough to handle. Peel the eggs, remove to a chopping board, and cut into large dice. Add to the diced potatoes. 

3. Add all the remaining ingredients to the potatoes and eggs; mix gently together with a rubber spatula or large spoon until just combined. Cover with plastic wrap and refrigerate until ready to use. 

Garlic powder, mayonnaise, paprika, allspice, cayenne pepper, limes, dried mustard, chopped red onion, chopped cilantro, chopped gherkins, and chopped scallions.  

Boil the potatoes in salted water for 20-30 minutes or until tender when pierced with a fork. 

Cut the cooked potatoes into large dice. 

 Add the chopped boiled eggs and remaining ingredients. Stir together gently until 
just combined. Cover with plastic wrap and refrigerate until ready to use. 

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