Jerk Rotisserie Festive Potato Salad
Ingredients
- ¼ Reggae Jammin Mild Jerk Rotisserie Chicken
- 1 lb small red potatoes (washed and halved)
- 1 lb small round Irish potatoes (washed and halved)
- 1 cup mayonnaise
- 1 tsp dry mustard
- ¼ tsp smoked paprika
- 1 tsp ginger powder
- 1 tbsp white sugar
- 1 tbsp white vinegar
- 2 celery ribs (finely sliced)
- 1 medium red onion (finely chopped)
- Bunch of fresh parsley (chopped)
- ½ cup craisins or raisins
- ¼ cup snow peas (pre-cooked)
- Salt & pepper to taste
Instructions
- Debone and cut slices the Mild Jerk Rotisserie Chicken
- Cook potatoes in large pot of boiling salted water until just tender. Drain. Transfer to large bowl.
- Add chopped onions, craisins/raisins, snow peas, and celery to hot potatoes and gently mix. Let mixture cool for about 15 minutes.
- In a separate bowl, mix mayonnaise, vinegar, sugar, mustard powder, and ginger powder.
- Pour mayo sauce over potatoes and toss to coat evenly. Season to taste with salt and pepper.
- Sprinkle with parsley and paprika and serve.
- (Can be prepared 1 day ahead. Cover and refrigerate.)
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