Caribbean Jerk Potato Salad

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Potato salad is a staple dish at my family gatherings. I love incorporating the Jerk Sea Salt because it's super versatile and adds a special element to not just this potato salad but to any dish. Don't let the jerk intimidate you! It's not hot–it's spice-filled, flavorful, and will add intrigue to the dinner table.

Recipe by: Pat Marrett, Photos by: Doaa Elkady

Place potatoes and Disco di Sale in a large pot and add enough cold water to cover potatoes. Add kosher salt to the water. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. Drain potatoes, and set them aside to cool. 
While potatoes are cooling, whisk together mayo, mustard, relish, Caribbean Jerk Sea Salt, and onions. 
Add potatoes, eggs, and red bell pepper to the dressing and gently combine. Taste and adjust seasoning as needed.
Chill and garnish with a touch more Caribbean Jerk Sea Salt, parsley, and a soft-boiled egg.

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