Start by washing and cutting your waxy potatoes into bite-sized cubes. Place them in a large pot and cover with cold, salted water. Bring the water to a rolling boil and cook the potatoes for 12 to 15 minutes, or until they are tender but still firm when pierced with a fork. Drain the potatoes and set them aside to cool slightly.

In a large mixing bowl, whisk together your jerk seasoning, freshly squeezed lime juice, and cayenne pepper to taste. Stir the mixture well, ensuring all ingredients are fully combined.

While the potatoes are still warm, add them directly into the bowl with the jerk vinaigrette. Toss gently but thoroughly, ensuring each potato cube is generously coated with the dressing.

Allow the potato mixture to cool to room temperature, which should take about 20 minutes. Once it's cooled, fold in the diced red onion, chopped red bell pepper, minced garlic, fresh cilantro, and fresh thyme.

After mixing, taste your Jamaican Jerk Potato Salad for seasoning. Feel free to adjust with more salt, lime juice, or cayenne pepper if desired. Let the salad sit for at least 30 minutes at room temperature before serving.