Jerk Potato Salad

Ingredients

• •2 whole limes
• •2 whole habanero chiles
• •1 piece ginger
• •5 cloves garlic
• •⅓ cup chopped scallions
• •2 Tbsp thyme
• •2 Tbsp vegetable oil
• •2 Tbsp brown sugar
• •4 tsp ground allspice
• •1 Tbsp kosher salt
• •2 tsp dried thyme
• •1 tsp 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 whole Yukon Gold potatoes
• •1 whole sweet potato
• •1 tsp kosher salt
• •¾ cup mayonnaise
• •¼ whole red onion
• •2 whole scallions
• •½ tsp black pepper

Cooking Instructions

1. 1.

   Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).

   10 min

2. 2.

   Do ahead: Rub can be made 1 week ahead. Cover and chill.

   1 min

3. 3.

   Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that's okay).

   40 min

4. 4.

   Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.

   5 min

5. 5.

   Add red onion, scallions, 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt, and 1/2 tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.

   10 min

6. 6.

   Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.

   1 min