Jamie Oliver's Potato Salad
A delightful and easy-to-make potato salad with a creamy dressing and fresh herbs, perfect for any meal occasion.
Ingredients
For the Salad
- 2 pounds small new potatoes Scrubbed clean, skins left on.
For the Dressing
- 2-3 tablespoons mayonnaise Heaping tablespoons.
- 1-2 teaspoons Dijon mustard Optional.
- 1 splash extra-virgin olive oil
- 1 lemon fresh lemon juice Juiced.
- to taste salt & pepper
For the Garnish
- 1 handful fresh herbs Parsley, dill, or chives, finely chopped.
- 2-3 spring onions (scallions) Finely sliced.
Instructions
Boil the Potatoes
- Scrub the potatoes clean and leave the skins on. Place them in a large pot of salted water and bring to a boil. Simmer for around 15-20 minutes, until fork-tender but not falling apart.
- Drain the potatoes and allow them to cool slightly. Ensure they are warm, not hot.
Make the Dressing
- In a large mixing bowl, combine mayonnaise, Dijon mustard (if using), olive oil, and lemon juice. Whisk until smooth and creamy.
- Adjust flavors with more lemon juice, mustard, or olive oil as needed. Season with salt and pepper.
Assemble the Salad
- Chop the warm potatoes into bite-sized chunks and add them to the dressing in the bowl. Toss gently to coat evenly.
- Be careful not to mash the potatoes.
Add the Fresh Touch
- Finely chop the herbs and sprinkle them over the salad. Add the sliced spring onions.
- Gently mix everything together.
Final Tasting & Serving
- Taste and adjust seasoning with more salt, pepper, or lemon if needed. Serve warm, room temperature, or chilled.
Notes
Store leftovers in an airtight container in the fridge for about 3 days. Reheat in the microwave or oven. Stir in more mayo if it seems dry after reheating.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 2g
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