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potato salad with a big spoon
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Jamaican Potato Salad

This Jamaican potato salad is so delicious, creamy with a sweet potato twist and is completely free from dairy. It's made with my homemade vegan mayonnaise recipe and is so perfect to pair with rice and peas and so many other Caribbean cuisines.
Course Side Dish
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 400kcal
Author Charla

Ingredients

  • 2 - 2½ lb sweet potato (900g) chopped
  • ½ a small red onion sliced (optional)
  • 1 stalk of celery sliced thinly
  • cup sweet relish/pickle (80g) optional, can used gherkins/capers instead
  • 1-2 teaspoon seafood seasoning (5-10g) THIS IS VEGAN!
  • 1 teaspoon parsley (5g)
  • 1 teaspoon chives (5g)
  • 1 cup vegan mayonnaise (225g) see notes
  • pink salt and black pepper to taste

Instructions

To cook the sweet potatoes

  • Bring a saucepan of salted water to the boil.
  • Add the chopped sweet potato and reduce the heat to medium and cook the potato until tender (check the readiness with a fork, it should be soft when cooked).
  • Drain off the water, rinse with cold water to prevent further cooking and leave the potato to completely cool down.

To make the potato salad

  • In a medium bowl, add the red onion, celery, relish, seafood seasoning half of the chives/parsley.
  • Fold the mayonnaise into the sweet potato and combine with the rest of the ingredients.
  • Season with pink salt, black pepper and additional parsley/chives to taste.
  • Refrigerate until you are ready to serve.

Video

Notes

  • You can use a vegan mayonnaise of your choice or alternatively, use my homemade recipe
  • This is the Seafood Seasoning that I used, it's VEGAN, just the name may throw you off.
  • Feel free to jazz things up by adding additional vegetables like green peas, carrots, sweetcorn even cassava if you want to.
  • Gluten free relish is difficult to get, if you can't get any simply use gherkins/pickles. You can do what I did by pureeing the amount I used with 2-3tbsp of maple/agave and 1 tablespoon of vinegar.
  • Don't over cook the potato or it will become too soft/mushy. Make sure to rinse the sweet potato with cold water to prevent further cooking.
  • You can make ahead of time i.e. the night before so it's ready for the morning.
  • This potato salad should last a few days when stored in the refrigerator.
  • You can purchase the red skinned sweet potato from any Caribbean grocery store/market place (head to a neighbour with a high African/Caribbean community).
  • The amount of seasoning will be at your discretion, you don't have to add any herbs i.e parsley, chives etc.. if you don't want to.
  • Control the level of mayonnaise you, if you want extra creaminess - add more mayo and use less if you don't.

Nutrition

Calories: 400kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 301mg | Potassium: 863mg | Fiber: 8g | Sugar: 11g | Vitamin A: 36213IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 2mg