JAMAICAN JERK POTATO SALAD
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
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
JERK POTATO SALAD
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
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.
JAMAICAN JERK POTATO SALAD
Provided by Jay Gorham
Yield Serves 6 to 8
Number Of Ingredients 14
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.)
CLASSIC POTATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
- In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.
CARAMELIZED ONION POTATO SALAD
This is the recipe I make on a day where a little extra time isn't an issue and I'm craving comfort food. The tarragon vinegar and caramelized onions in this salad will leave you smacking your lips. You can serve this potato salad immediately, but it will taste much better after being refrigerated for several hours. Double or triple the recipe if you are making it for a large event. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.
Nutrition Facts : Calories 268 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
AUTHENTIC GERMAN POTATO SALAD
This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
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