Jerk Potato Salad

potato salad potato sweet potato/yam lime ginger garlic green onion/scallion thyme cinnamon nutmeg cumin mayonnaise onion

Brigid Washington

4-6 servings

Source

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

Method

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).

Do ahead: Rub can be made 1 week ahead. Cover and chill.

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).

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.

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.

Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.