This easy and creamy mayonnaise potato salad by Jamie Oliver is the perfect side dish for any meal. Made with tender new potatoes, homemade garlic mayonnaise, and fresh cress, it’s simple, flavorful, and a great way to use everyday ingredients. Ideal for picnics or BBQs, it’s a dish everyone will love!
Ingredients Needed
- 1kg (2.2 lbs) new potatoes, scrubbed
- 1 free-range egg yolk
- 1 teaspoon English mustard
- 600ml (2.5 cups) extra virgin olive oil
- 1 garlic clove
- A squeeze of lemon juice
- 2 punnets of cress
How To Make Mayonnaise Potato Salad
- Boil the potatoes: Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.
- Make the mayonnaise: In a bowl, whisk together the egg yolk and English mustard. Gradually add the olive oil, drop by drop. After incorporating a quarter of the oil, add the rest a bit quicker, whisking constantly.
- Add garlic and season: Pound the garlic with a pinch of salt in a pestle and mortar and stir it into the mayonnaise. Season with sea salt, freshly ground black pepper, and a squeeze of lemon juice.
- Dress the potatoes: Slice the cooked potatoes in half and toss with 8 heaped tablespoons of the garlic mayonnaise. Keep any leftover mayo in a jar in the fridge for up to 3 days.
- Prepare the cress: Slice the cress stalks near the base and wash them if needed. Fold the cress into the dressed potatoes.
- Serve: Enjoy the potato salad immediately or chilled.

Recipe Tips
- Don’t overcook the potatoes: Boil the potatoes until just tender to prevent them from becoming mushy. Check with a fork after 10-12 minutes of boiling.
- Add oil slowly: When making the mayonnaise, add the olive oil gradually to help the mixture emulsify and become thick and creamy.
- Season well: Be sure to season the mayonnaise with enough salt and pepper. Taste as you go to balance the flavors.
- Chill the potatoes: Let the boiled potatoes cool slightly before mixing them with the mayonnaise. This helps the dressing cling better to the potatoes.
How To Store Leftovers?
Let the leftover potato salad cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 cup (275g)
- Calories: 307
- Total Fat: 24.6g
- Saturated Fat: 3.6g
- Total Carbohydrate: 20.2g
- Dietary Fiber: 1.3g
- Sugars: 1.7g
- Protein: 2.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Warm Potato Salad
- Jamie Oliver Sweet Potato Salad
- Jamie Oliver Salmon Nicoise Salad
- Jamie Oliver Thai Noodle Salad

Jamie Oliver Mayonnaise Potato Salad
Description
This easy and creamy mayonnaise potato salad by Jamie Oliver is the perfect side dish for any meal. Made with tender new potatoes, homemade garlic mayonnaise, and fresh cress, it’s simple, flavorful, and a great way to use everyday ingredients. Ideal for picnics or BBQs, it’s a dish everyone will love!
Ingredients
Instructions
- Boil the potatoes: Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.
- Make the mayonnaise: In a bowl, whisk together the egg yolk and English mustard. Gradually add the olive oil, drop by drop. After incorporating a quarter of the oil, add the rest a bit quicker, whisking constantly.
- Add garlic and season: Pound the garlic with a pinch of salt in a pestle and mortar and stir it into the mayonnaise. Season with sea salt, freshly ground black pepper, and a squeeze of lemon juice.
- Dress the potatoes: Slice the cooked potatoes in half and toss with 8 heaped tablespoons of the garlic mayonnaise. Keep any leftover mayo in a jar in the fridge for up to 3 days.
- Prepare the cress: Slice the cress stalks near the base and wash them if needed. Fold the cress into the dressed potatoes.
- Serve: Enjoy the potato salad immediately or chilled.
Notes
- Don’t overcook the potatoes: Boil the potatoes until just tender to prevent them from becoming mushy. Check with a fork after 10-12 minutes of boiling.
- Add oil slowly: When making the mayonnaise, add the olive oil gradually to help the mixture emulsify and become thick and creamy.
- Season well: Be sure to season the mayonnaise with enough salt and pepper. Taste as you go to balance the flavors.
- Chill the potatoes: Let the boiled potatoes cool slightly before mixing them with the mayonnaise. This helps the dressing cling better to the potatoes.