Yield: 10 servings

Ingredients:

• 8 medium potatoes, boiled and cooled
• 6 hard boiled eggs, cooled and peeled
• 1 large can sliced black olives, drained
• 1 small jar sun-dried tomatoes, drained
• 1 small can corn, drained
• 1 jar roasted red peppers, drained
• 1 13.75 oz. can artichoke hearts, drained and quartered
• I 14-16 oz. can black beans, drained
• 1/2 cup Nanny's Jamaican Kitchen BBQ & Dipping Sauce
• 3/4 cup mayonnaise
• 1-2 T. Dijon mustard
• 1 T salt

Directions:

Cut cooked potatoes into bite-sized chunks. Add to large bowl with eggs, olives, tomatoes, corn, red peppers, artichoke hearts, and black beans.

Mix Nanny's Jamaican Kitchen BBQ & Dipping Sauce, mayonnaise, Dijon and salt; gently fold into potato mixture.

Cover and chill at least one hour before serving.

Comments (1)

	1. 29-12-2006 01:52
	In all my 37 years in Jamaica, I have never had or heard of potato salad done this way. How can this be Jamaican when we do not even know dried tomates exist, we do not buy our vegetables in cans, (eg. corn), we don't know what an artichoke is. Who in Jamaica uses black beans and dijon mustard. Certainly this is not Jamaican. Guest

Leonard Brown

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