Jerk Potato Salad
- Preparation Time : 15 mins | Cooking Time : 12 mins | Makes 12 Servings
Make this easy jerk potato salad for your family. It's a crowd pleaser!
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 140.0 |
| Total Fat | 7.0 % |
| Saturated Fat | 5.0 % |
| Cholestrol | 2.0 % |
| Sodium | 8.0 % |
| Total Carbs | 8.0 % |
| Dietary Fiber | 8.0 % |
| Sugars | 3.0 g |
| Protein | 1.0 g |
Ingredients List
- 1 lb. sweet potatoes or yams, peeled cut into bite-size pieces
- 1 lb. yuca, peeled and cut into bite-size pieces
- 2 tbsp. margarine
- 1 small red onion, chopped
- 1 tsp. dried Jamaican jerk seasoning
- 1 clove garlic, finely chopped
- 3 tbsp. lime juice
- 1 cup grated jicama
- 3/4 cup Hellmann’s® or Best Foods® Mayonnaise Light Mayo
DIRECTIONS
-
Cover potatoes and yuca with water in 4-quart saucepot, adding salt, if desired. Bring to a boil over high heat. Reduce heat to low and simmer 12 minutes or just until potatoes are tender. Drain and rinse with cold water. Arrange in single layer on baking sheet; let cool.
-
Meanwhile, melt margarine in 10-inch skillet over medium heat and cook onion with jerk seasoning, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook, stirring frequently, 1 minute. Stir in lime juice.
-
Combine cooled potatoes, onion mixture and remaining ingredients in large serving bowl. Chill, if desired.
