Tired of the same boring traditional potato salad? Bring a little tropical flavor to your next picnic or barbecue with this creamy Caribbean version, featuring jerk seasoning, diced pimentos, and fresh mango. This flavorful herby potato salad has a touch of heat and is just a little bit sweet. With cilantro, scallions, and a splash of vinegar to brighten things up, this island-inspired recipe turns a bag of small yellow potatoes into a side dish that will have everyone practically begging you for the recipe.
While visiting Aruba in February, I had a pretty lengthy and colorful conversation with MYSELF. I told MYSELF that when I arrived home, I was finally going to get around to experimenting with the Brown Sugar Caribbean Jerk Seasoning mix I had come up with over a year ago and left sitting gathering dust on my spice rack. I also promised MYSELF that I would make it a habit to cook, grill, or bake more seafood, especially fish. Well, as you might have guessed, MYSELF started laughing at me pretty much instantly. And in this case, MYSELF was pretty much spot-on to believe that it would most likely take some time for me to get around to doing either of those two things I had discussed.
But you know what? Even MYSELF was impressed, over this past weekend, with this particular Caribbean-themed creamy potato salad, because not only did I use a little bit of that seasoning I told MYSELF I would experiment with, but I also managed to use mostly the ingredients I had on hand in my kitchen. You see, I also offhandedly told MYSELF in Aruba that I would try to use more ingredients I have on hand at home, in an attempt to clean out my pantry, fridge, and freezer, and not make it an all too common habit to visit the market every single time I make a new recipe.
Well, y’all, we’ll just have to see how good that lil’ ol’ habit goes for me, because I’m fairly certain that when it comes to that somewhat simple little plan, even MYSELF doesn’t have much faith in me at this point. P.S. I don’t know about MYSELF, but I’m pretty fricking addicted to this potato salad. It’s kind of a new favorite recipe that I want to share with just about everyone I encounter. It’s so very, very, very not the kind of recipe that I want to keep for MYSELF. P.P.S. If you don’t have lengthy, colorful conversations with YOURSELF every once and awhile, you’re really missing out.
Ingredients:
- 1 1/2 Pounds Small, Little, or Baby Yellow Potatoes
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1 Cup Mayonnaise
- 2 1/2 Teaspoons Jerk Seasoning
- 1 1/2 Teaspoons White Wine Vinegar
- 1 (4-oz.) Jar Diced Pimentos, Rinsed & Drained
- 4 Scallions, Finely Chopped (White & Green Parts)
- 1/4 Cup Fresh Cilantro, Very Finely Chopped
- 1 1/4 Cups Mango, Diced into Small Pieces
Directions:
- Rinse the potatoes and scrub off any debris or dirt. Quarter each small potato and place it into a large pot. Once all of the potatoes are quartered, cover them with cold water by an inch. Add the coarse sea salt and cook on high for 13 to 17 minutes, or until fork-tender.
- Drain the potatoes.
- In a large glass bowl, stir together the mayonnaise, jerk seasoning, vinegar, and pimentos. Add the drained potatoes and gently stir to combine.
- Refrigerate until chilled.
- Add the chopped scallions, cilantro, and diced mango to the potato salad. Gently stir to combine.
- Serve immediately or store refrigerated in an airtight glass container.
Suggestions:
- Use this Brown Sugar Caribbean Jerk Seasoning to make this Caribbean potato salad. Crafted with the perfect blend of spices and the subtle sweetness of brown sugar, this homemade jerk seasoning is a lovely way to add a slightly sweet, flavorful Caribbean spice profile to your everyday recipes.
- If you are using a store-bought jerk seasoning, you may want to start with 1 1/2 teaspoons and add more to taste if needed. You can always add more later if you feel like it needs it.
- Not a fan of cilantro? Replace it with parsley or simply add additional scallions.
- Don’t feel like cutting a mango? Check the prepared fruit section of your local market or grocery store for pre-cut mango.
- Since this potato salad contains vinegar, make sure to use a glass bowl or a non-reactive metal pan to stir it in and store it.
Improvements:
- Replace the diced pimentos in this potato salad with diced red or orange bell pepper.
- Add either grilled or steamed chopped or whole shrimp to this potato salad.
- Use freshly squeezed lime juice in place of the white wine vinegar.
- Replace half of the diced mango with diced pineapple.
- CLICK HERE to see all of our other delicious potato salad recipes.
Ingredients:
- 1 1/2 Pounds Small, Little, or Baby Yellow Potatoes
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1 Cup Mayonnaise
- 2 1/2 Teaspoons Jerk Seasoning
- 1 1/2 Teaspoons White Wine Vinegar
- 1 (4-oz.) Jar Diced Pimentos, Rinsed & Drained
- 4 Scallions, Finely Chopped (White & Green Parts)
- 1/4 Cup Fresh Cilantro, Very Finely Chopped
- 1 1/4 Cups Mango, Diced into Small Pieces
Directions:
- Rinse the potatoes and scrub off any debris or dirt. Quarter each small potato and place it into a large pot. Once all of the potatoes are quartered, cover them with cold water by an inch. Add the coarse sea salt and cook on high for 13 to 17 minutes, or until fork-tender.
- Drain the potatoes.
- In a large glass bowl, stir together the mayonnaise, jerk seasoning, vinegar, and pimentos. Add the drained potatoes and gently stir to combine.
- Refrigerate until chilled.
- Add the chopped scallions, cilantro, and diced mango to the potato salad. Gently stir to combine.
- Serve immediately or store refrigerated in an airtight glass container.
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Green Pea & Herb Macaroni Salad
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Creamy Fresh Herb Fennel Salad with Capers
Make this Creamy Cilantro Herb Caribbean Potato Salad with this Brown Sugar Caribbean Jerk Seasoning. Crafted with the perfect blend of spices and the subtle sweetness of brown sugar, this homemade jerk seasoning is a lovely way to add a slightly sweet flavorful Caribbean spice profile to your everyday recipes. The amazing versatility of this seasoning mix is what makes it so special. It can be used to grill chicken, shrimp, or fish, however, it can also enhance the flavor of rotisserie chicken salad, roasted vegetables, and even deviled eggs. Don’t be afraid to experiment and get creative with this easy-to-make Caribbean seasoning. CLICK HERE for the recipe
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
In 2025, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2025 Alphabet Challenge recipes.
Sweet Honey Deviled Eggs with Fennel Fronds
If you’re in search of a quick and easy recipe to prepare deviled eggs, this one is a perfect option. You can either use pre-shelled hard-boiled eggs from the store or hard-boil eggs at home. This simple and flavorful recipe includes a mix of sweet honey and spicy brown mustard, along with finely chopped fennel fronds that offer a hint of freshness and a pop of green color. Additionally, this recipe is an excellent way to utilize fennel fronds that might otherwise go to waste.
Baked Homemade Buttery Herb Croutons
Tired of the same old salads? These incredibly delicious, homemade baked croutons are buttery and flavorful while adding the perfect crunch to almost any salad. After being cubed and tossed with an herb-infused savory butter mixture, white sandwich bread is baked to golden brown crunchy toasted crouton perfection. With these irresistible homemade croutons, you’ll discover there’s no such thing as a boring salad.
In 2026, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2026 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Homemade Apple & Whiskey Barbecue Sauce
“B” – Small-Batch Blue Cheese Dip with Dried Herbs
“C” – Dill Pickle & Mustard Seed Cream Cheese Spread
“D” – Parmesan & Cheddar Pimento Corn Chip Dip
“E” – Whipped Feta Lemon Zest & Basil Deviled Eggs
“F” – Lemony Potato & Fennel Rotisserie Chicken Soup
“G” – Chunky Garlic Stuffed Olive Deviled Eggs
“H” – Creamy Cilantro Herb Caribbean Potato Salad
Please make sure to check out the other great “H” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2026 Alphabet Challenge event.
- 3 Ingredient Hot Fudge Sauce by Blogghetti
- Creamy Cilantro Herb Caribbean Potato Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Haluski by A Day in the Life on the Farm
- Harissa and Brie No Knead Focaccia by A Messy Kitchen
- Hazelnut Vodka by Food Lust People Love
- Homemade Chilli Oil by Sneha’s Recipe
- Honeynut Squash Soup with Apple and Bacon by Karen’s Kitchen Stories
- Hot Chocolate Rolls by Magical Ingredients
- Vegetable Hariyali by Mayuri’s Jikoni
- Whipped Honey by Jolene’s Recipe Journal
