Jamie Oliver Potato Salad With yoghurt Recipe

Jamie Oliver Potato Salad With Yoghurt Recipe is made with new potatoes, Greek yoghurt, chives, lemon juice, and olive oil. This recipe creates a creamy, tangy potato salad perfect for picnics or BBQs. It takes about 30 minutes to prepare and serves 4.

Jamie Oliver Potato Salad With Yoghurt Recipe Ingredients

• 1½ lb (700 g) new potatoes, scrubbed
• 1 cup (240 ml) Greek yoghurt
• 2 tbsp olive oil
• Juice of 1 lemon
• 2–3 tbsp chopped fresh chives
• Salt and freshly cracked black pepper, to taste

How To Make Jamie Oliver Potato Salad With Yoghurt Recipe

1. Cook the Potatoes: Boil potatoes in salted water until tender, about 15–20 minutes; drain and cool slightly.
2. Slice Potatoes: While they’re still warm, cut potatoes into halves or quarters.
3. Prepare the Dressing: Whisk Greek yoghurt, olive oil, lemon juice, salt, and pepper until smooth.
4. Toss Salad: Gently mix warm potatoes with the yoghurt dressing until evenly coated.
5. Finish and Serve: Sprinkle with chopped chives and serve warm or at room temperature.

Recipe Tips

• Warm Potatoes Absorb Flavor: Dressing potato while still warm helps the dressing seep in.
• Don’t Overmix: Stir gently to keep the potatoes intact.
• Yoghurt Thickness Matters: Use full‑fat Greek yoghurt for the creamiest texture.
• Adjust Acidity: Add more lemon juice if you prefer a sharper tang.
• Make Ahead: Can be made an hour ahead—just give it a gentle stir before serving.

What To Serve With Potato Salad

This creamy lemon-yoghurt potato salad pairs beautifully with grilled sausages, roast chicken, or alongside fresh green salads. It also complements BBQ ribs or fish dishes, adding a refreshing element to richer flavors.

How To Store Potato Salad

• Refrigerate: Store in an airtight container for up to 2 days. Stir before serving as dressing may settle.
• Avoid Freezing: Yoghurt-based salads don’t freeze well—texture can separate and become grainy after thawing.

Potato Salad Nutrition Facts (per serving)

• Calories: 260
• Total Fat: 8 g
• Saturated Fat: 2 g
• Carbohydrates: 37 g
• Sugar: 3 g
• Protein: 6 g
• Sodium: 200 mg

FAQs

• Can I use regular yoghurt instead of Greek?
  Yes, but the texture will be thinner; strain regular yoghurt to thicken if desired.
• Can I add other herbs?
  Certainly—dill or mint would add a lovely fresh flavor.
• Is this salad served cold or warm?
  It’s great both ways—serve warm for picnics or chilled straight from the fridge.
• Can I add mustard?
  Yes, a teaspoon of Dijon mustard makes a flavorful tangy twist.
• Can I add other vegetables?
  Try mixing in chopped cucumber or radish for crunch and color.

Try More Recipes:

• Jamie Oliver Lamb Meatballs Recipe
• Jamie Oliver Chicken Shawarma Recipe
• Jamie Oliver Fennel and Orange Salad Recipe

Jamie Oliver Potato Salad With yoghurt Recipe

Course: SaladsCuisine: British

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

260

kcal

A creamy, tangy potato salad dressed with Greek yoghurt, lemon, and fresh chives.

Ingredients

• 1½ lb new potatoes, scrubbed
  

• 1 cup Greek yoghurt
  

• 2 tbsp olive oil
  

• Juice of 1 lemon
  

• 2–3 tbsp chopped fresh chives
  

• Salt and freshly cracked black pepper

Directions

• Cook the Potatoes: Boil in salted water for 15–20 minutes until tender, then drain and cool slightly.
  
• Slice Potatoes: Cut warm potatoes into halves or quarters.
  
• Prepare the Dressing: Whisk Greek yoghurt, olive oil, lemon juice, salt, and pepper.
  
• Toss Salad: Gently combine warm potatoes with yoghurt dressing.
  
• Finish and Serve: Garnish with chives and serve warm or at room temperature.