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Jamie Oliver's creamy potato salad with yogurt served in a bowl

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
Cook Time 20 minutes
Total Time 30 minutes
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.