Jamaican Potato salad Recipe
 
Serves: 8
Prep time:
Cook time:
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When summer is approaching and you’re looking for a dish to be brought on picnics, better try this recipe. This potato salad has unique flavors offered by the combination of spices and other seasonings. The addition of hot pepper sauce gives a spicy taste that’s not typical to potato salads. It also contains “cornichons” which are not known to everyone, these are small pickled cucumbers and usually eaten as a finger food. These little pickles which are commonly called “gherkin” are an excellent part of vegetable dishes. The mixture of all these ingredients ended up into something sweet, creamy and flavorful. You can even serve this as your main dish because of how loaded it is with eggs and bacons. Now, here’s what you need and how to make it.
Ingredients
  • 3 lbs red-skinned potatoes, peeled (1.4 kg)
  • 6 bacon slices, chopped
  • 1¼ cups mayonnaise (275 g)
  • 1 tablespoon dry mustard (15 g)
  • 1 tablespoon fresh chopped thyme (15 g)
  • ½ teaspoon ground allspice (2.5 g)
  • ½ teaspoon turmeric (2.5 g)
  • Pinch of cayenne pepper
  • 3 hard-boiled eggs, peeled, halved
  • 6 chopped cornichons
  • 2 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • 2 teaspoons hot pepper sauce, such as Tabasco (10 ml)
  • Fresh chopped parsley
Instructions
  1. Place potatoes in a saucepan filled with enough amounts of water and cover. Bring to a boil until tender, for about 20 minutes. Drain well and set aside to cool.
  2. When potatoes are cool enough to handle, cut into cubes or dices and place in a large bowl.
  3. In a heavy large skillet, cook bacons over medium heat until brown and crisp, stirring occasionally. Use a slotted spoon to transfer bacons to paper towels and drain.
  4. In a medium-sized bowl, mix together mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper.
  5. Separate the cooked egg yolks and egg whites. Mash cooked yolks in small bowl on the other hand, chop the egg whites.
  6. In the bowl of potatoes, pour the mayonnaise mixture over potatoes. Stir in bacons, mashed egg yolks, chopped egg whites, cornichons, celery, onion and hot pepper sauce into the bowl and toss to coat.
  7. Sprinkle with salt and pepper to taste. Top with parsley and refrigerate.
  8. Serve cold and enjoy!

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