Jerk Rotisserie Festive Potato Salad

recipe by:
The Best Dressed Chicken
  • 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
Jerk Rotisserie Festive Potato Salad
  • 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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