Jerk potato salad

Indulge in the zesty flavors of Caribbean spices with this tantalizing jerk potato salad. A fusion of savory and spicy that will excite your taste buds.

Ingredients:

• Zest and juice of 2 limes
• 2 habanero chiles (with seeds), finely chopped
• 1 2"-piece ginger, scrubbed, finely grated
• 5 garlic cloves, finely chopped
• ⅓ cup chopped scallions
• 2 Tbsp. finely chopped thyme
• 2 Tbsp. vegetable oil
• 2 Tbsp. dark or light brown sugar
• 4 tsp. ground allspice
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 2 tsp. dried thyme
• 1 tsp. coarsely ground black pepper
• 1 tsp. granulated garlic
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground nutmeg
• ½ tsp. cayenne pepper
• ½ tsp. ground cumin
• 5 large Yukon Gold potatoes (about 2 lb. total), scrubbed, cut into 1" pieces
• 1 large sweet potato (about 12 oz.), peeled, cut into 1" pieces
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; plus more (optional)
• ¾ cup mayonnaise
• ¼ large red onion, finely chopped
• 2 scallions, chopped
• ½ tsp. coarsely ground black pepper

Instructions:

1. Mix lime zest and juice, chilies, ginger, minced garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin together in a medium bowl using a fork until well combined. It's important to add the chilies to the lime juice and zest first as it helps to reduce the spiciness of the chiles slightly.
2. Prepare the rub in advance: It can be made up to 1 week ahead. Cover it and refrigerate it.
3. Place Yukon Gold and sweet potatoes in a large pot, cover with water, season with salt if desired, and bring to a boil over medium heat. Cook for approximately 40 minutes until the potatoes are tender when pierced with a fork. Drain the potatoes and transfer them to a large bowl (the potatoes will be slightly mashed at this point, especially the sweet potatoes, which is fine).
4. In a small bowl, combine mayonnaise and 2 tablespoons of the jerk rub. Set the dressing aside (note that you will have some leftover rub for other recipes as mentioned in the headnote).
5. Mix red onion, scallions, 1 teaspoon of Diamond Crystal salt or ½ teaspoon of Morton kosher salt, and ½ teaspoon of black pepper with the potatoes. Toss everything together. Add the prepared dressing and gently fold it into the potatoes using a rubber spatula until they are well coated. Serve the potato salad warm, at room temperature, or chilled.
6. Prepare the potato salad in advance: It can be made up to 2 days ahead (it will become spicier over time). Cover it and refrigerate it.

Summary:

• Calories: 3407 kcal
• Fat: 167 g
• Protein: 50 g
• Carbs: 453 g
• Potassium: 9938 mg
• Magnesium: 607 mg