Jamie Oliver Potato Salad

Jamie Oliver’s potato salad is warm new potatoes tossed in a light dressing of natural yoghurt, English mustard, lemon and extra virgin olive oil. It serves 8, from his book Together (2021).

There’s no mayonnaise at all. The yoghurt brings creaminess and the English mustard brings heat, which keeps each portion to 180 calories without tasting like a compromise. It also featured on his Channel 4 series Together.

The key is tossing the potatoes while they’re still warm. Hot potatoes drink in the lemony dressing, so the flavour goes all the way through rather than just coating the outside.

Jamie Oliver Potato Salad

Recipe by Pinch Perfect

5.0 from 1 vote

Course: Salads, SidesCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

180

kcal

Total time

25

minutes

A mayo-free summer side from Together: just-cooked new potatoes in a zingy yoghurt and English mustard dressing, scattered with edible flowers if you like. Good hot, warm or cold.

Ingredients

• 1.6kg (3½ lb) new potatoes

• 4 heaped tablespoons natural yoghurt

• 4 teaspoons English mustard

• extra virgin olive oil

• 1 lemon

• optional: edible flowers, to serve

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Directions

• Boil: Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well.
• Make the dressing: In a large serving bowl, mix the yoghurt and English mustard with 2 tablespoons of extra virgin olive oil. Finely grate in the lemon zest, squeeze in the juice and mix well.
• Toss: Toss in the warm potatoes and season to perfection, tasting and tweaking.
• Finish: If you like, sprinkle with edible flower petals such as marigolds, violas or nasturtiums, or fresh herb flowers. Serve hot, warm or cold.

Notes

• (sunny gathering): Jamie serves this as part of a sunny gathering with cheese puffs, tender asparagus, stuffed salmon, roasted tomatoes, tasty greens and a Wimbledon summer pudding.
• (gluten): Many prepared English mustards contain wheat flour, so check the label if you’re cooking for someone gluten-free.

FAQs

Why no mayonnaise?

Natural yoghurt gives the creaminess of mayo with far less fat, and its tang suits the lemon and mustard. Just 2 tablespoons of olive oil add richness across the whole 1.6kg of potatoes.

The result is a lighter, fresher potato salad that won’t sit heavily next to grilled food. It’s the kind of side you can go back to for seconds at a barbecue without feeling weighed down.

How hot is the English mustard?

English mustard is much hotter than Dijon or wholegrain, with a sharp, nose-tingling kick. Four teaspoons across eight portions is noticeable, but the yoghurt softens it considerably.

Jamie says to season by tasting and tweaking, so adjust as you go. Our suggestion: if you’re feeding children or anyone heat-shy, start with half the mustard and add more once the potatoes are dressed.

Which potatoes work best?

Jamie uses new potatoes, washed rather than peeled, with only the larger ones halved. Their waxy flesh holds its shape when tossed, and the thin skins add texture and colour.

Our tip: Jersey Royals are a treat when they’re in season in late spring. Whatever you use, keep the pieces a similar size so they all cook through in the same 15 minutes.

Can I make it ahead?

Jamie says it can be served hot, warm or cold, so it’s a natural make-ahead. Our suggestion is to dress the potatoes while still warm, let them cool, then chill until needed.

The dressing can thicken as it sits, so loosen it with a squeeze of lemon or a drizzle of oil before serving. Add any edible flowers at the very last minute, as they wilt quickly once they touch the dressing.

Where can I get edible flowers?

Jamie suggests marigolds, violas or nasturtiums, or fresh herb flowers. Many supermarkets sell punnets of edible flowers near the fresh herbs, and they’re easy to find online.

Our advice: only use flowers sold or grown for eating. Florist flowers are often sprayed and aren’t safe to eat. If you grow chives or rosemary, their flowers are a free and pretty alternative.

What should I serve it with?

It’s a classic for barbecues and al fresco lunches, so it pairs beautifully with anything from Jamie’s BBQ recipes. The tangy dressing cuts through charred, smoky meat.

For a lighter lunch, serve it beside Jamie’s steamed fish or Nigella’s crunchy jewelled salad. There are more ideas on the Jamie Oliver recipes page.