Jamaican Potato Salad Extraordinaire


You can pick up Nanny’s products in stores (ie Whole Foods) or direct from their website.

Yield: 10 servings


  • 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


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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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