Description
This Vegan Jamaican Potato Salad is creamy, flavorful, and packed with Caribbean-inspired flair. Made with tender sweet potatoes, crunchy celery, tangy relish, and a creamy seasoned dressing, it’s the perfect side dish for cookouts, holidays, or weeknight dinners.
Ingredients
- 2.5 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 red onion, finely diced
- 2 stalks celery, finely diced
- 1/3 cup sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lime juice
- 1 tablespoon seafood seasoning (Old Bay)
- 1.25 cups vegan mayonnaise
- 1.5 teaspoons dried parsley
- 1.5 teaspoons dried chives
Instructions
- Bring a large pot of salted water to a boil.
- Add the sweet potato cubes and cook for 10–12 minutes, or until fork tender but not mushy.
- Drain and allow the sweet potatoes to cool completely.
- In a large bowl, combine red onion, celery, sweet pickle relish, mustard, lime juice, seafood seasoning, vegan mayonnaise, parsley, and chives.
- Mix until the dressing is smooth and well combined.
- Gently fold the cooled sweet potatoes into the dressing until evenly coated.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
- Do not overcook the sweet potatoes to keep the salad from becoming mushy.
- You can add diced bell peppers for extra crunch and color.
- This salad tastes even better after chilling overnight.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: Jamaican