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Jamie Oliver Potato Salad Recipe
Ash Tyrrell

Jamie Oliver Potato Salad Recipe

I recently tried making this potato salad, rustic cooking style, and it turned out unbelievably good. I wanted something creamy, fresh, and perfect for summer meals or BBQ nights. When I first tasted it, I honestly felt like it was better than any store-bought version. It’s simple to prepare, uses everyday ingredients, and still feels special.
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 kg baby potatoes – I prefer baby potatoes because they hold their shape and stay creamy inside.
  • 3 tbsp mayonnaise – gives the salad its creamy texture; use good-quality mayo for better flavor.
  • 2 tbsp Greek yogurt – adds tanginess and balances the richness of mayo.
  • 1 tbsp Dijon mustard – gives a mild sharpness and depth of flavor.
  • 2 tbsp olive oil – enhances smoothness and adds a fruity note.
  • 2 tbsp fresh lemon juice – brightens the salad and cuts through the creaminess.
  • 2 spring onions finely sliced – adds freshness and mild onion flavor.
  • 2 tbsp chopped fresh parsley – gives color and herbal freshness.
  • 1 tsp salt – enhances the overall taste of potatoes.
  • ½ tsp black pepper – adds gentle spice and warmth.
  • Optional: 1 boiled egg chopped – adds extra richness and protein.

Method
 

  1. I start by washing the baby potatoes thoroughly to remove dirt. Then I boil them in salted water until they turn the fork-tender. Once done, I let them cool slightly before cutting them in halves.
  2. In a bowl, I mix mayonnaise, yogurt, mustard, olive oil, and lemon juice. I whisk everything until the texture becomes smooth and creamy. This dressing is what gives the salad its rich and tangy flavor.
  3. I gently mix the cooled potatoes with the creamy dressing. Then I add spring onions, parsley, salt, and black pepper. I toss everything carefully so the potatoes don’t break apart.
  4. I let the salad rest in the fridge for at least 20–30 minutes. This helps all the flavors blend beautifully together. Before serving, I give it a final gentle mix and adjust seasoning if needed

Notes

  • I always salt the boiling water well because it seasons potatoes from the inside.
  • I prefer slightly warm potatoes when mixing so they absorb dressing better.
  • I never overcook potatoes or they become mushy and lose texture.
  • I let the salad rest before serving so flavors become deeper and balanced.
  • I add lemon juice at the end sometimes for extra freshness and brightness.