Traditional Jamaican Potato Salad with Scallions
This Traditional Jamaican Potato Salad with Scallions combines creamy potatoes with vibrant scallions and a tangy dressing, offering a fresh and flavorful side dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Jamaican
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 scallions, finely chopped
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sweet pickle relish (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
- Reduce heat to medium and simmer potatoes for 10-15 minutes or until tender when pierced with a fork. Drain and let cool slightly.
- In a large bowl, combine the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper. Mix well to form the dressing.
- Add the cooled potatoes, chopped scallions, chopped hard-boiled eggs, and sweet pickle relish to the dressing. Gently fold until all ingredients are evenly coated.
- Sprinkle chopped fresh parsley on top if using, then cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled or at room temperature as a side dish alongside your favorite Jamaican meals.
Notes
For a spicier twist, add a finely chopped Scotch bonnet pepper to the salad or serve with Jamaican jerk chicken for a complete traditional meal.