Jamie Oliver Potato Salad with Yogurt Recipe

Taste the Creamy Goodness

Picture this: a cold potato salad, creamy and tangy, laced with fresh herbs and bright flavors. You can already imagine taking a bite, right? This Jamie Oliver Potato Salad with Yogurt recipe is a game changer. It’s quick, easy, and just the kind of dish you want to whip up for any gathering or cozy dinner at home.

Why Make This Recipe

Why spend hours in the kitchen when you can create something delicious and satisfying in no time? Here’s a few reasons why this salad will become your go-to:

• Simple Cleanup: One bowl, one pot — it’s as easy as that. You can go back to binge-watching your favorite show in no time!
• Family-Friendly: Kids will love the creamy texture and mild flavors. Plus, you can sneak in some veggies without them knowing (shh, don’t tell!).
• Affordable Ingredients: You don’t have to break the bank with fancy items. Just grab some potatoes, yogurt, and a few herbs.

Ingredients

You don’t need fancy stuff — just these basics!

• 2 pounds baby potatoes (halved)
• 1 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 2 green onions (finely sliced)
• 2 tablespoons fresh chives (chopped)
• 2 tablespoons fresh parsley (chopped)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Directions

Time to get cooking! Follow these easy steps:

1. Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 15–20 minutes.
2. Drain the potatoes and allow them to cool slightly.
3. In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and black pepper.
4. Add the warm potatoes to the bowl and gently toss until they’re evenly coated.
5. Stir in the green onions, chives, and parsley.
6. Taste and adjust seasoning if needed.
7. Let the salad rest for 10 minutes before serving so the flavors can blend together.
8. Serve warm or chilled.

How to Make Jamie Oliver Potato Salad with Yogurt Recipe (Overview)

Making this salad is as straightforward as it gets. You start with boiling potatoes until they are just right — perfect texture is key here, so don’t rush! Then, whip up the creamy dressing in your bowl while the potatoes cool. Toss everything together gently, ensuring that each potato is enveloped in that luscious yogurt mix. Pro tip: give it a bit of time to rest so those flavors can get to know each other better! 🍽️

How to Serve Jamie Oliver Potato Salad with Yogurt Recipe

This salad shines on its own, but pair it with grilled meats or roasted veggies for a complete meal. Imagine bright green herbs peeking through creamy potatoes and the fresh vibrancy of lemon. The aroma alone will pull everyone to the table. You can serve it as a warm side, or let it chill and enjoy it cold on a hot summer day. Either way, it’s a win-win!

How to Store Jamie Oliver Potato Salad with Yogurt Recipe

If you have any leftovers (but who are we kidding, right?), this salad keeps well in the fridge for about 3-4 days. Just pop it in an airtight container. If you want to make it ahead of time, feel free! Whip it up a day or two in advance — just taste it again before serving to adjust the seasoning, since those flavors deepen over time.

Tips to Make Jamie Oliver Potato Salad with Yogurt Recipe

• Boil smarter: Add salt to your boiling water for that extra flavor boost.
• Swap it up: If you’re not a fan of Greek yogurt, low-fat sour cream can give a similar tang.
• Texture matters: Gently mix the potatoes to maintain a lovely, chunky texture. Don’t go mashing them, or you’ll end up with potato mush!
• Herbal delight: Fresh herbs are key! Experiment with basil or dill for a unique twist.

Variation

Feeling adventurous? Make this salad vegan by swapping Greek yogurt for a plant-based yogurt and omitting the mustard if needed. Add in some roasted garlic or even toss in cherry tomatoes for a vibrant, flavor-packed twist. 🎉

FAQs

• Can I make this ahead?
  Yes! You can prepare it a day in advance for the flavors to meld beautifully.

• How do I store leftovers?
  Keep it in an airtight container in the fridge for around 3-4 days.

• What can I use instead of Greek yogurt?
  Plain low-fat sour cream or vegan yogurt work as excellent alternatives.

📌 Pin this recipe for your next cozy dinner night!

Potato Salad with Yogurt

A creamy and tangy potato salad with fresh herbs, perfect for gatherings or a cozy dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the salad

• 2 pounds baby potatoes (halved)
• 1 cup Greek yogurt Can swap for low-fat sour cream or vegan yogurt
• 1 tablespoon Dijon mustard Optional for vegan variation
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh chives (chopped)
• 2 tablespoons fresh parsley (chopped)
• ½ teaspoon sea salt Add more to taste
• ¼ teaspoon black pepper Add more to taste

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 15–20 minutes.
2. Drain the potatoes and allow them to cool slightly.

Mixing the Salad

1. In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and black pepper.
2. Add the warm potatoes to the bowl and gently toss until they’re evenly coated.
3. Stir in the green onions, chives, and parsley.
4. Taste and adjust seasoning if needed.
5. Let the salad rest for 10 minutes before serving so the flavors can blend together.

Notes

This salad can be served warm or chilled. Keeps well in the fridge for 3-4 days. For a unique twist, try adding roasted garlic or cherry tomatoes.