Vegan Jamaican Potato Salad
A delicious twist on a classic dish, this Vegan Jamaican Potato Salad is creamy, tangy, and perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Jamaican
- Diet: Vegan
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
- Start by boiling the sweet potato cubes in a large pot of water. Add the kosher salt and cook until they are tender, about 10-15 minutes.
- Once cooked, drain the sweet potatoes and set them aside to cool.
- In a large mixing bowl, combine the black pepper, red onion, celery, sweet pickle relish, yellow mustard, fresh lime juice, seafood seasoning, mayonnaise, dried parsley, and dried chives. Mix well until fully combined.
- Gently fold in the cooled sweet potatoes, making sure to coat them evenly with the dressing.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Notes
For extra creaminess, consider using a vegan sour cream along with the mayonnaise. Add diced jalapeños or a dash of hot sauce for a bit of heat.
Find it online: https://comfortkitchenrecipes.com/vegan-jamaican-potato-salad/