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Home » Recipe Index » Sides

Jamaican Potato Salad

Published: Jul 16, 2025 by Gigi & Sersie · This post may contain affiliate links.

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If you’ve been searching for a healthier version of Jamaican Potato Salad that doesn’t compromise on taste, this is it! Made with our Low Fat Vegan Mayo, it's zesty, light, low-fat, and Daniel Fast–friendly.

A bowl of potato salad top with parsley.

This Jamaican Potato Salad is a plant-based twist on a classic island favorite. It brings the comfort of tradition with a nourishing, whole food spin that is perfect for potlucks, Sunday dinner, or alongside smoky grilled vegetables. If you're looking for something richer, the Best Vegan Mayo made with cashews creates a creamier, more indulgent version.

Jump to:
  • Why You'll Love This Jamaican Potato Salad
  • Health Benefits
  • What Goes Into This Jamaican Potato Salad
  • Substitutions and Variations
  • How To Make This Recipe
  • Expert Tips
  • Jamaican Potato Salad Pairings
  • Recipe FAQs
  • Other Hearty Salad Recipes to Check Out
  • Jamaican Potato Salad

Why You'll Love This Jamaican Potato Salad

  • It’s vegan and Daniel Fast–compliant.
  • It captures that creamy, savory flavor of traditional Jamaican potato salad.
  • It’s easy to prep ahead, and even better the next day.
  • It pairs beautifully with hearty mains like Vegan Chicken Burgers or fresh greens like a Simple Beet Arugula Salad.

Whether you’re new to plant-based eating or you’ve been doing this a while, this is one of those recipes that bridges culture and lifestyle without losing soul.

Health Benefits

Potatoes are packed with potassium, vitamin C, and resistant starch (especially when cooled), making them a great choice for gut health and energy. The mixed vegetables add fiber, antioxidants, and color to your plate. Plus, black salt (also called kala namak) provides a unique egg-like flavor without the cholesterol.

Using vegan mayo keeps it dairy-free, and with additions like red bell pepper and lemon juice, you’re getting both flavor and nutritional value. If you enjoy lighter sides like the Rainbow Salad or Vegan Caesar Salad, this will feel right at home.

What Goes Into This Jamaican Potato Salad

A group of food laid out, russet potatoes, parsley, lemon, vegan mayo, bell pepper, yellow mustard, bowl of seasonings, red onion, and mixed vegetables.
  • Russet potatoes: Creamy and starchy, they hold their shape well when boiled and give this salad a satisfying texture.
  • Low Fat Vegan Mayo: For a creamy, smooth base made with silken tofu for the added protein.
  • Frozen mixed vegetable Adds bursts of color, crunch, that includes peas, corn, carrots, and green beans.
  • Red bell pepper: Adds a sweet crunch and vibrant color.
  • Yellow mustard: Gives tanginess and depth.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

  • Potatoes: Yukon Gold can work in a pinch, but won’t be as fluffy as russet.
  • Veggies: Freshly steamed veggies can replace frozen ones, or try diced carrots, celery, or shallots for a milder onion flavor.
  • Black salt: If you can’t find it, sea salt will do, but the “eggy” taste won’t be there.
  • Mustard: Okay to substitute Dijon mustard.
  • Add heat: Finely diced scotch bonnet can give it that authentic Jamaican kick.
  • Herbs and spices: Fresh thyme or cilantro adds an herbal lift. Add a pinch of allspice or cayenne for another flavor boost.

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How To Make This Recipe

Make ahead the low-fat Easy Vegan Mayo according to recipe instructions.

Potatoes being chopped on a cutting board.
  1. Peel and chop the potatoes into medium-sized bite-sized pieces.
Pot of boiling chopped potatoes.
  1. Boil the potatoes in salted water for 10–12 minutes until fork-tender.
A bowl, combined with vegan mayo, Dijon mustard, lemon juice, black salt, garlic powder, onion powder, paprika, and black pepper.
  1. Mix the dressing in a large bowl by combining vegan mayo, yellow mustard, lemon juice, black salt, garlic powder, onion powder, paprika, and black pepper. Set aside.
Pot of chopped potato's being rinsed under water.
  1. Rinse the potatoes until they are cooled, drain well, and then add them to a bowl.
A bowl with thawed mixed veggies, red onion, and bell pepper, and vegan mayo with seasonings.
  1. Fold everything together by gently mixing cooled potatoes, dressing, thawed mixed veggies, red onion, and bell pepper. Toss until evenly coated.
A bowl of potato salad top with parsley.
  1. Chill and serve: Refrigerate for at least an hour to let the flavors meld. Sprinkle a little paprika on top with fresh chopped parsley before serving.

Expert Tips

  • Let the potatoes cool thoroughly before adding to the mayo-based dressing to prevent a gummy texture.
  • To thaw frozen vegetables quickly, place them in a fine-mesh strainer and rinse under lukewarm water for 20 to 30 seconds.
  • Taste and adjust salt after chilling. Flavors intensify over time.
  • If you’re prepping ahead, store in a sealed container in the fridge for up to 3-4 days.

Jamaican Potato Salad Pairings

  • Enjoy this potato salad alongside BBQ Tempeh or Grilled Eggplant for a smoky-summer vibe.
  • This salad pairs well with Vegan Black Bean Sliders for a cookout-style meal.
  • A Tempeh BLT with a side of this Jamaican potato salad makes for a satisfying and nutritionally complete lunch.
  • Serve with the Vegan Ackee alongside the Jamaican Rice and Peas and Air Fryer Plantains for a classic island combo.
  • Enjoy this potato salad as part of a Healthy Girl Dinner spread with other small bites.

Recipe FAQs

Can I make Jamaican potato salad ahead of time?

Yes. In fact, it tastes better after a few hours or overnight in the fridge.

What makes Jamaican potato salad different?

The use of bell peppers, mixed veggies, and seasonings like black salt and paprika gives it a distinct flavor that stands apart from American versions.

Is Jamaican potato salad served warm or cold?

It’s traditionally served chilled or at room temperature.

Can I use sweet potatoes instead?

You can, but it will taste quite different. Sweet potatoes give a sweeter, softer texture and pair well with popular mains like Vegan Chicken Burgers or Black Bean Sliders.

A bowl of potato salad top with parsley.

Jamaican potato salad is more than just a side dish; it’s comfort, culture, and celebration in every bite. This vegan version lets you enjoy that nostalgic flavor while honoring your health and your faith. Whether you're pairing it with our delicious Vegan Crab Cakes or a hearty Black Eyed Peas Corn Salad, this recipe brings people to the table with joy.

Other Hearty Salad Recipes to Check Out

  • top view close up of vegan pesto pasta salad with tomatoes, red bell pepper, onion, fresh chopped parsley in white bowl
    Vegan Pesto Pasta Salad
  • Curry tofu salad in a bowl with thinly sliced green onion.
    Curry Tofu Salad
  • top view close up of vegan chickpea salad in a white bowl with romaine lettuce leaf on the side
    Vegan Chickpea Salad
  • A bowl of chickpea tuna salad with a fork lifting some out.
    Chickpea Tuna Salad

If you tried this Jamaican Potato Salad or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.

A bowl of potato salad top with parsley.

Jamaican Potato Salad

5 from 1 vote
Course: Salad, Sides
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Chill Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 6
Calories: 244kcal
Author: Gigi & Sersie
Print Pin Rate
Enjoy a flavorful twist on a classic with this vegan Jamaican potato salad, perfect for potlucks and healthy dining.

Ingredients  

  • 3 pounds russet potatoes (4-5 medium sized potatoes)
  • 1 tsp salt
  • 1 cup low fat vegan mayo
  • 1 Tbsp yellow mustard
  • 1 Tbsp fresh lemon juice
  • ¼ tsp black salt (kala namak), or ½ tsp more for stronger eggy flavor.
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¼ tsp black pepper (or to taste)
  • 1½ cup frozen mixed vegetables, thawed
  • ⅓ cup red onion, diced
  • ½ cup red bell pepper, diced
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Instructions

  • Prepare Potatoes: Peel and chop potatoes into 1-inch chunks. Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Add salt and boil in the salted water for 10–12 minutes, until fork-tender. Rinse under cool water. Drain and cool completely. Set aside.
  • Make Dressing: In a large bowl, combine vegan mayo, yellow mustard, lemon juice, black salt, garlic powder, onion powder, paprika, and black pepper.
  • Assemble: Gently mix in cooled potatoes, dressing, thawed mixed veggies, red onion, and bell pepper. Toss until evenly coated.
  • Chill: Refrigerate for at least one hour to let the flavors meld. Sprinkle a little paprika and top with fresh chopped parsley before serving. Enjoy!

Notes

  • Potatoes: Be sure to cool the boiled potatoes completely before mixing them into the dressing to avoid a gummy texture.
  • Vegan Mayo Options: For a lower-fat option, use the Easy Vegan Mayo. For a richer, creamier version, try the Best Vegan Mayo made with cashews.
  • Black Salt (Kala Namak): This adds an “eggy” flavor to mimic traditional Jamaican potato salad. If you don’t have it, you can use sea salt, but the flavor will be milder.
  • Frozen Mixed Veggies: These are already blanched. Just thaw and pat dry before mixing; no need to cook.
  • Make Ahead: This salad tastes even better after chilling for a few hours or overnight. Store in the refrigerator for up to 3-4 days.

Nutrition

Calories: 244kcal | Carbohydrates: 51g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 591mg | Potassium: 1111mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2787IU | Vitamin C: 36mg | Calcium: 61mg | Iron: 3mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Sersie

    July 16, 2025 at 8:04 pm

    5 stars
    Very light and delicious with the hidden protein in the mayo.

    Reply
5 from 1 vote

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