Jamaican-style potato salad

Total Time
40 min
10 min
30 min
This potato salad features a light dressing with loads of flavor, thanks to a mix of vegetables and fiery, flavorful Jamaican jerk seasoning. Bring it to your next barbecue and backyard gathering. Waxy potatoes are the best choice for potato salad since they hold their shape well once they are cooked and have a soft, creamy texture. Red-skinned varieties are a wonderful choice and their skins are thin enough that you can leave them on, adding color and a little texture to the salad. You can substitute 2 cups of drained canned hearts of palm for half of the potatoes.


Uncooked potato

1½ pound(s), halved if large

Canola oil

1 Tbsp


2 rib(s), medium, finely chopped


1 small, thinly sliced

Bell pepper

½ item(s), medium, green variety, seeded and finely chopped

Red bell pepper

½ medium, seeded and finely chopped

Reduced sodium chicken broth

½ cup(s)

Apple cider vinegar

¼ cup(s)

Dijon mustard

2 tsp

Jerk seasoning

½ tsp, sugar-free variety

Table salt

½ tsp


  1. Bring a large pot of water to a boil; add the potatoes and return to a boil. Reduce the heat and simmer until the potatoes are fork-tender, 15 – 20 minutes. Drain in a colander; set aside.
  2. Meanwhile, to make the dressing, heat the oil in a large nonstick skillet over medium-low heat. Add the celery, onion, and bell peppers; cook, stirring, until softened, 6 – 8 minutes. Stir in the remaining ingredients and cook, stirring, until heated through, about 3 minutes. Remove the skillet from the heat.
  3. When the potatoes are cool enough to handle, cut into 3/4-inch chunks; transfer to a serving bowl. Pour the dressing over the potatoes and toss gently to coat. Serve within 4 hours or refrigerate, covered, up to 2 days. For the best flavor, serve at room temperature. Yields 2/3 cup per serving.