Description
Jamie Oliver’s potato salad is a creamy and herbaceous dish made with boiled baby potatoes, a light homemade dressing, and fresh herbs. It’s a versatile side that can be served warm or cold and complements a wide range of meals.
Ingredients
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- 1 ½ lbs (700g) baby potatoes or new potatoes
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- 2 tablespoons white vinegar or lemon juice
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- 3 tablespoons extra virgin olive oil
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- 4 tablespoons plain yogurt or mayonnaise
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- 1 teaspoon Dijon mustard
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- 1 small bunch fresh chives, finely chopped
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- 1 small bunch fresh parsley or mint, chopped
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- Salt and freshly ground black pepper to taste
Instructions
Place the potatoes in a pot of salted cold water. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
Once cooked, drain the potatoes and let them cool slightly so they’re warm but not hot.
If the potatoes are larger, cut them into bite-sized pieces. Leave smaller ones whole for variety in texture.
In a bowl, whisk together yogurt or mayonnaise, vinegar or lemon juice, olive oil, mustard, salt, and pepper.
Add the warm potatoes to the bowl with the dressing. Toss gently to coat evenly.
Sprinkle the chopped chives and parsley (or mint) over the salad and mix lightly.
Serve immediately while still slightly warm, or cover and chill in the fridge for a few hours to let the flavors meld.