Name: Jerk Potato Salad
Cook time: 40 minutes
Total time: 55 minutes
Yield: 4-6 servings
Ingredients: Zest and juice of 2 limes; 2 habanero chiles (with seeds), finely chopped; 1 2"-piece ginger, scrubbed, finely grated; 5 garlic cloves, finely chopped; ⅓ cup chopped scallions; 2 Tbsp. finely chopped thyme; 2 Tbsp. vegetable oil; 2 Tbsp. dark or light brown sugar; 4 tsp. ground allspice; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 2 tsp. dried thyme; 1 tsp. coarsely ground black pepper; 1 tsp. granulated garlic; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1 tsp. ground nutmeg; ½ tsp. cayenne pepper; ½ tsp. ground cumin; 5 large Yukon Gold potatoes (about 2 lb. total), scrubbed, cut into 1" pieces; 1 large sweet potato (about 12 oz.), peeled, cut into 1" pieces; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; plus more (optional); ¾ cup mayonnaise; ¼ large red onion, finely chopped; 2 scallions, chopped; ½ tsp. coarsely ground black pepper

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

A simple potato salad—one that uses both Yukon Gold and sweet potatoes—is given a fresh burst of flavor from a Jamaican jerk rub. The unapologetically spicy rub is used as a base for a creamy dressing, where some of the heat is dulled by the rich mayonnaise, but complex flavor still shines through. Fruity citrus and habanero chiles bring brightness, while dried and fresh thyme and allspice ensure that the potato salad has plenty of depth. Including brown sugar, cinnamon, and nutmeg echoes the natural sweetness found in the sweet potatoes. All the ingredients seamlessly cohere to create a flavor-packed and nuanced Caribbean-inspired spin on one of summer’s most beloved dishes.

This recipe makes more jerk rub than the salad calls for, and that's a good thing: it's great as a marinade for poultry and meat, and spectacular turned into a compound butter and spread on corn, zucchini, and eggplant.

Recipe information

Total Time
55 minutes
Yield
4-6 servings

Ingredients

Jerk Rub

Zest and juice of 2 limes

2 habanero chiles (with seeds), finely chopped

1 2"-piece ginger, scrubbed, finely grated

5 garlic cloves, finely chopped

⅓ cup chopped scallions

2 Tbsp. finely chopped thyme

2 Tbsp. vegetable oil

2 Tbsp. dark or light brown sugar

4 tsp. ground allspice

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

2 tsp. dried thyme

1 tsp. coarsely ground black pepper

1 tsp. granulated garlic

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

½ tsp. cayenne pepper

½ tsp. ground cumin

Potatoes and assembly

5 large Yukon Gold potatoes (about 2 lb. total), scrubbed, cut into 1" pieces

1 large sweet potato (about 12 oz.), peeled, cut into 1" pieces

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; plus more (optional)

¾ cup mayonnaise

¼ large red onion, finely chopped

2 scallions, chopped

½ tsp. coarsely ground black pepper

Preparation

Jerk rub
Step 1
Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
Step 2
Do ahead: Rub can be made 1 week ahead. Cover and chill.
Potatoes and assembly
Step 3
Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that’s okay).
Step 4
Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
Step 5
Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
Step 6
Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.