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.
Quick Look at This Recipe
- 🕗 Prep Time: 15 minutes
- 🔥 Cook Time: 15 minutes
- 🧊 Chill time: 1 hour
- ⏰ Total Time: 1 hour 30 minutes
- ♨️ Occasion: Great for cookouts and potlucks
- ⭐ Difficulty: Moderate - cook potatoes, make sauce, and assemble the salad.
- 🥔 Diet: 100% whole food, plant-based vegan, oil-free, GF, nut-free
- 🙏 Daniel Fast recipe
Summarize and save this recipe with AI
This 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.
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.
- One of our favorite Starch Solution recipes.
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.
Jamaican Potato Salad Ingredients
- 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 Vegan Potato Salad
Make ahead the low-fat Easy Vegan Mayo according to recipe instructions.
- Peel and chop the potatoes into medium-sized bite-sized pieces.
- Boil the potatoes in salted water for 10–12 minutes until fork-tender.
- 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.
- Rinse the potatoes until they are cooled, drain well, and then add them to a bowl.
- Fold everything together by gently mixing cooled potatoes, dressing, thawed mixed veggies, red onion, and bell pepper. Toss until evenly coated.
- 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.
Pairings
- Enjoy this vegan 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 vegan 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 vegan potato salad as part of a Healthy Girl Dinner spread with other small bites.
Recipe FAQs
This salad stores well in an airtight container in the fridge for up to 4 days. Give it a stir before serving.
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.
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.
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
If you tried this vegan 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.
Jamaican Potato Salad
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
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.
Sersie says
Very light and delicious with the hidden protein in the mayo.