JERK POTATO SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Jerk Potato Salad image

A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub is used as a base for a creamy dressing, where some of the heat is dulled by the rich mayonnaise, but complex flavor still shines through . Fruity citrus and habanero chiles bring brightness, while dried and fresh thyme and allspice ensure that the potato salad has plenty of lasting smoky depth. Including brown sugar, cinnamon, and nutmeg echoes the natural sweetness found in the sweet potatoes. All the ingredients seamlessly cohere to create a flavor-packed and nuanced Caribbean-inspired spin on one of summer's most beloved dishes.

Provided by Brigid Washington

Categories     Potato Salad     Potato     Sweet Potato/Yam     Lime     Ginger     Garlic     Green Onion/Scallion     Thyme     Cinnamon     Nutmeg     Cumin     Mayonnaise     Onion

Yield 4-6 servings

Number Of Ingredients 27

Jerk Rub
Zest and juice of 2 limes
2 habanero chiles (with seeds), finely chopped
1 2"-piece ginger, scrubbed, finely grated
5 garlic cloves, finely chopped
⅓ cup chopped scallions
2 Tbsp. finely chopped thyme
2 Tbsp. vegetable oil
2 Tbsp. dark or light brown sugar
4 tsp. ground allspice
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 tsp. dried thyme
1 tsp. coarsely ground black pepper
1 tsp. granulated garlic
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
½ tsp. cayenne pepper
½ tsp. ground cumin
Potatoes and assembly
5 large Yukon Gold potatoes (about 2 lb. total), scrubbed, cut into 1" pieces
1 large sweet potato (about 12 oz.), peeled, cut into 1" pieces
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; plus more (optional)
¾ cup mayonnaise
¼ large red onion, finely chopped
2 scallions, chopped
½ tsp. coarsely ground black pepper

Steps:

  • Jerk rub
  • Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
  • Do ahead: Rub can be made 1 week ahead. Cover and chill.
  • Potatoes and assembly
  • Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that's okay).
  • Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
  • Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
  • Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.

There are no comments yet!