Go Back
–+ servings
Vegan Jamaican Potato Salad

Vegan Jamaican Potato Salad: Creamy, Tangy, and Delicious

This Vegan Jamaican Potato Salad is a delicious twist on a classic dish, bursting with vibrant flavors and perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Jamaican
Calories: 187.5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups sweet potato Use orange-fleshed for added sweetness and creaminess.
  • 1 teaspoon kosher salt Essential for cooking; enhances the overall flavor.
  • 1/2 teaspoon black pepper Adds a mild heat; feel free to adjust to your taste.
  • 1/2 cup red onion Finely diced for sharpness and crunch.
  • 1/2 cup celery Adds a fresh, crisp texture when finely chopped.
  • 1/4 cup sweet pickle relish Infuses sweetness and a tangy kick.
  • 1 tablespoon yellow mustard Offers tang; substitute with Dijon for a twist.
  • 2 tablespoons fresh lime juice Brightens the dish; lemon juice works well too.
  • 1 teaspoon seafood seasoning (Old Bay) Provides a unique flavor; can be omitted if desired.
  • 1/2 cup mayonnaise Use vegan mayo for a plant-based option.
  • 1 tablespoon dried parsley Adds herbal freshness.
  • 1 tablespoon dried chives Adds herbal freshness.

Equipment

  • large pot
  • colander
  • mixing bowl
  • cutting board
  • Sharp Knife
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Cook Sweet Potatoes: Bring a large pot of salted water to a boil. Add cubed sweet potatoes and cook for 8-10 minutes until fork-tender. Drain and cool slightly.
  2. Prepare Vegetables: Finely dice the red onion and celery for added texture and flavor.
  3. Make Dressing Base: In a bowl, combine diced vegetables with sweet pickle relish, yellow mustard, lime juice, Old Bay seasoning, and half the parsley and chives. Allow to sit for 5 minutes.
  4. Add Mayonnaise: Gently stir in mayonnaise until smooth and well combined.
  5. Combine: Carefully fold the cooled sweet potatoes into the dressing mixture without breaking them apart.
  6. Seasoning Adjustment: Taste and adjust the seasoning with remaining herbs, salt, and pepper. Add more Old Bay if desired.
  7. Chill: Transfer salad to a serving dish and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 187.5kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 18000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Ensure sweet potatoes are cut evenly for uniform cooking. Gently fold ingredients to maintain the texture of sweet potatoes. Adjust seasoning to taste before serving. Refrigerate for a more refreshing dish.

Tried this recipe?

Let us know how it was!