Jamie Oliver Mayonnaise Potato Salad ​

I don’t care how many “modern” versions exist — some days, you just want old-school potato salad. The kind with mayo. A bit of crunch. That slight tang of pickle or vinegar that hits in all the right places. It’s what shows up at family BBQs, it’s what sits proudly next to a burger, and honestly? It’s the side dish that quietly steals the show.

I grew up on versions of this — sometimes with eggs, sometimes not, always different depending on who made it. Grandma’s was heavy on the mustard. My mum used sweet pickle relish. I’ve kind of merged them all into this version that lands somewhere between classic and just-a-little-fancy. But mostly, it just tastes like summer.

Why You’ll Love It

• Rich and creamy without being gloopy
• Perfect make-ahead dish (gets better overnight)
• The pickle-shallot-celery combo adds crunch + zing
• Totally customizable — egg or no egg, up to you
• Goes with anything: grilled meat, veggie burgers, even solo
• Feels familiar, but with enough freshness to keep it interesting

Ingredients

• 2 lbs red or Yukon Gold potatoes, cut into ¾-inch chunks
• 2½ tsp kosher salt, divided
• 3 hard-boiled eggs, diced (optional but tasty)
• 2 dill pickle spears or ¼ cup sweet pickle relish
• 2 celery stalks, finely chopped
• 1 large shallot, minced
• 2 scallions, thinly sliced (optional)
• ¼ bunch fresh parsley, dill, or mix — chopped
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar or rice vinegar
• Freshly ground black pepper, to taste

How to Make It

Boil the potatoes right:

Toss your potato chunks into a pot with cold water and 2 tsp salt. Bring to a boil, then simmer gently for 8–10 minutes. You want them fork-tender — soft but not falling apart.

Prep the mix-ins while you wait:

In a large bowl, mix your mayo, Dijon, vinegar (start with 1 tbsp here), shallot, chopped eggs (if using), celery, pickles or relish, parsley, scallions (if using), and the remaining ½ tsp salt. Add some pepper. Taste. Adjust anything you like — more mustard, more vinegar, whatever feels right.

Let the potatoes chill out a bit:

Drain the cooked potatoes well. Spread them on a baking tray and sprinkle over the last tablespoon of vinegar. Let them cool for 15 minutes. They’ll soak up the vinegar a bit and stay firm.

Bring it all together:

Once the potatoes have cooled down but are still a little warm (they absorb flavour best that way), fold them gently into the mayo mixture. Don’t mash. Just lovingly stir to coat everything evenly.

Rest and chill (the salad, not you… but also, maybe you):

Cover and chill in the fridge for at least 1 hour. It’ll taste even better after a night. Serve cold or just slightly cool.

Common Mistakes and How to Dodge Them

Potatoes fell apart.
You likely overboiled or didn’t start with cold water. Keep the simmer gentle and pull them when they’re just tender.

Too bland?
Don’t forget to salt your water and your dressing. Also, vinegar is your best friend here — don’t skip that splash while cooling the potatoes.

Too sharp?
Ease up on the Dijon or vinegar and balance it with a little sweet pickle relish or a pinch of sugar.

It’s too stiff/dry after chilling.
Add a spoonful of mayo or a splash of milk to loosen it up right before serving.

Storage and Reheating

Fridge:
Keeps in an airtight container for up to 5 days. The flavour gets better as it sits.

Freezer:
Wouldn’t recommend it. Mayo + potatoes = texture mess after thawing.

Reheating:
Honestly, don’t. This is a cold salad. That’s its thing. Just let it come to room temp if you hate fridge-cold food.

Frequently Asked Questions

Do I have to use mayo?
You could swap some for Greek yoghurt or sour cream — but then it becomes a different salad. Still good though.

What’s the best potato to use?
Red potatoes or Yukon Golds hold their shape best and soak up flavour beautifully.

Can I make it the night before?
Yes — and you should. It’s even tastier after resting.

What can I add to make it “fancier”?
Try chopped capers, roasted garlic, or even a little crispy bacon crumbled on top.