Jamaican Potato Salad Extraordinaire
 
 
Author:
Serves: 10
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
  • ½ cup Jamaican jerk sauce or BBQ sauce
  • ¾ cup mayonnaise
  • 1-2 tablespoon Dijon mustard
  • 1 tablespoon salt
Instructions
  1. Cut cooked potatoes into bite-sized chunks. Add to large bowl with eggs, olives, tomatoes, corn, red peppers, artichoke hearts, and black beans.
  2. Mix jerk/BBQ sauce, mayonnaise, Dijon and salt; gently fold into potato mixture.
  3. Cover and chill at least one hour before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=161909