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
INGREDIENTS
- 3 pounds yukon gold potatoes
- 1 Jacobsen Salt Co. Disco Di Sale disc
- 1 tbsp Jacobsen Salt Co. Kosher Sea Salt
- 1 cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp sweet relish
- 2 1/2 tsp Jacobsen Co. Caribbean Jerk Sea Salt
- 1/4 cup red onion, small dice
- 1/4 cup red bell pepper, small dice
- 4 hard-boiled eggs
- parsley, to garnish
- 1 soft-boiled egg, optional
PROCESS
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.