Ingredients

• Zest and juice of 2 limes
• 2 habanero chiles (with seeds), finely chopped
• 1 2"-piece ginger, scrubbed, finely grated
• 5 garlic cloves, finely chopped
• ⅓ cup chopped scallions
• 2 Tbsp. finely chopped thyme
• 2 Tbsp. vegetable oil
• 2 Tbsp. dark or light brown sugar
• 4 tsp. ground allspice
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 2 tsp. dried thyme
• 1 tsp. coarsely ground black pepper
• 1 tsp. granulated garlic
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground nutmeg
• ½ tsp. cayenne pepper
• ½ tsp. ground cumin
• 5 large Yukon Gold potatoes (about 2 lb. total), scrubbed, cut into 1" pieces
• 1 large sweet potato (about 12 oz.), peeled, cut into 1" pieces
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; plus more (optional)
• ¾ cup mayonnaise
• ¼ large red onion, finely chopped
• 2 scallions, chopped
• ½ tsp. coarsely ground black pepper

Instructions

1. Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
2. Do ahead: Rub can be made 1 week ahead. Cover and chill.
3. Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that’s okay).
4. Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
5. Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
6. Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.