Jamaican Potato Salad
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 - 2ยฝ lb sweet potato ((900g) chopped)
- ยฝ a small red onion (sliced (optional))
- 1 stalk of celery (sliced thinly)
- โ cup sweet relish/pickle ((80g) optional, can used gherkins/capers instead)
- 1-2 tsp seafood seasoning ((5-10g) THIS IS VEGAN! )
- 1 tsp parsley ((5g))
- 1 tsp chives ((5g))
- 1 cup vegan mayonnaise ((225g) )
- pink salt and black pepper to taste
Method
- Bring a saucepan of salted water to the boil.
- Add the chopped sweet potato and reduce the heat to medium and cook the potato until tender (check the readiness with a fork, it should be soft when cooked).
- Drain off the water, rinse with cold water to prevent further cooking and leave the potato to completely cool down.
- In a medium bowl, add the red onion, celery, relish, seafood seasoning and half of the chives/parsley.
- Fold the mayonnaise into the sweet potato and combine with the rest of the ingredients.
- Season with pink salt, black pepper and additional parsley/chives to taste.
- Refrigerate until you are ready to serve.