Jamaican Potato Salad Extraordinaire


Special Diet Notes: Jamaican Potato Salad

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, and vegetarian.

Jamaican Potato Salad Extraordinaire
Serves: 10
  • 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
  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.


About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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