Buttermilk Roasted Potato Salad

Calling all Potato Heads! If you’re a lover of taters you’ll be going to bed dreaming about this meal. This super easy, super tasty potato salad recipe is both creamy and crispy with a hint of Jamaican Jerk Seasoning for some island vibes. Perfect for your next family BBQ or social soiree, this will be the dish that has everyone talking.

Total Time50 mins

Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

 1 lb potatoes, washed and medium cut
 ½ tsp baking soda
 4 tbsp vinegar
 Salt to taste
 3 tbsp Olive oil
 4 cloves garlic, minced
 6 tbsp buttermilk
 4 tbsp Mayonaise
 1 tsp Dijon mustard


Add potatoes, vinegar, baking soda, salt and Eaton’s Dry Jerk to a pot of water and bring to a boil. Boil until potatoes are approx 75% cooked.


Remove from water and drain until dry. In a bowl, combine potatoes, more slate and Eaton’s Dry Jerk to taste, olive oil and garlic. Toss to coat and partially bruise edges.


Roast in a preheated 400 degrees fahrenheit oven, until fully cooked and the edges are crispy. Remove from the oven to cool.


Combine buttermilk, mayo, dijon, more salt and dry jerk to taste. Toss potato in mixture. Refrigerate to cool or serve immediately.

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