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Jerk Potato Salad

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Make this easy jerk potato salad for your family. It's a crowd pleaser!
  • 1 lb. sweet potatoes or yams, peeled and cut into bite-size pieces
  • 1 lb. yucca, peeled and cut into bite-size pieces
  • 2 Tbsp. Country Crock® Spread
  • 1 small red onion, chopped
  • 1 tsp. dried Jamaican jerk seasoning
  • 1 clove garlic, finely chopped
  • 3 Tbsp. lime juice
  • 1 cup grated jicama
  • 3/4 cup Hellmann's® or Best Foods® Light Mayonnaise

Nutritional information

 

Amount per serving

Calories140
Calories from Fat40
Total Fat7%
Saturated Fat5%
Trans Fat0g
Cholesterol2%
Sodium8%
Total Carbs8%
Dietary Fiber8%
Sugars3g
Protein1g
Calcium2%
Iron2%
Vitamin C20%
Vitamin A110%
  • 1 Cover potatoes and yucca with water in 4-quart saucepot, adding salt, if desired. Bring to a boil over high heat. Reduce heat to low and simmer 12 minutes or just until potatoes are tender. Drain and rinse with cold water. Arrange in single layer on baking sheet; let cool.
  • 2 Meanwhile, melt Country Crock® Spread in 10-inch skillet over medium heat and cook onion with jerk seasoning, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook, stirring frequently, 1 minute. Stir in lime juice.
  • 3 Combine cooled potatoes, onion mixture and remaining ingredients in large serving bowl. Chill, if desired.