Jamie Oliver New Potato Salad

Potato salad is one of those things that somehow feels like it belongs at every gathering — whether it’s a summer BBQ, a picnic with slightly squashed sandwiches, or even just one of those “let’s eat cold things for dinner” kind of nights. This version? It’s exactly what you expect — in the best possible way.

I’ve made fancier ones, with capers and dill and pickled red onions, but this one’s got that nostalgic bite. Creamy mayo (yes, the full-fat kind), a splash of vinegar for zip, a bit of crunch from celery, and good ol’ hard-boiled eggs chopped up inside. It’s the kind of thing you make a big bowl of, put in the fridge, and find yourself sneaking forkfuls of at odd hours.

Why You’ll Love It

• It’s really creamy (in that retro picnic-table way)
• Just enough vinegar to keep it from being too heavy
• The eggs make it feel more filling — almost like a meal
• No weird ingredients — just fridge staples
• Even better after chilling overnight
• Makes a big batch for sharing… or not

Ingredients

• 3 lbs red potatoes (unpeeled)
• 4 eggs
• 1½ cups mayonnaise
• 2 tbsp milk
• 2 tbsp white vinegar
• ½ cup sliced green onions
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup sliced celery

How to Make It

Boil your potatoes until just right:

Bring a big pot of salted water to a boil. Add the whole potatoes and simmer for about 15 minutes — you want them fork-tender but still holding their shape. Drain and let cool slightly.

Prep your eggs like a pro:

Place eggs in a saucepan, cover with cold water. Bring to a boil, then immediately remove from heat, cover, and let them sit for 10–12 minutes. Drain, cool, peel, and chop.

Chop the spuds:

Once the potatoes are cool enough to handle, chop into bite-sized cubes — around 1 inch. Toss them in a big bowl and let them chill a bit more while you make the dressing.

Whisk up the creamy stuff:

In a small bowl, mix mayo, milk, vinegar, green onions, salt, and pepper. Stir until smooth. Taste and adjust — more vinegar if you want it tangier.

Bring it all together:

Add chopped eggs and celery to the potatoes. Pour over the dressing and mix gently until everything’s coated. Try not to mash the potatoes too much.

Chill, then devour:

Cover and refrigerate for at least 2 hours before serving. It tastes better once everything’s had time to get cosy.

Common Mistakes and How to Dodge Them

Potatoes fell apart?
You probably boiled them too long or didn’t let them cool before cutting. Aim for just fork-tender.

Dressing feels too thick?
Add a splash of milk or another tablespoon of vinegar to thin it out.

Too bland?
Don’t skip the salt in the boiling water. And taste the dressing before tossing — always.

Eggs have that grey ring?
They were overcooked. Pull them off the heat as soon as they boil and let them sit covered.

Storage and Reheating

Fridge:
Lasts 4–5 days in a sealed container. Great for lunchboxes and random fridge snacks.

Freezer:
Nope. Mayo and eggs don’t freeze well — trust me.

Reheat:
Don’t. It’s meant to be served cold or room temp.

Frequently Asked Questions

Do I have to peel the potatoes?
Nope. The skin adds texture and keeps the cubes from falling apart.

Can I swap the vinegar?
Sure — try apple cider vinegar or even lemon juice for a twist.

Is it safe at room temp for picnics?
Yes, for a couple hours. Keep it cool if it’s hot out — or serve it on a chilled platter.

Can I make it the day before?
Please do. It gets even better overnight.

Nutrition Facts (Per Serving):

• Calories: 290
• Fat: 19g
• Carbs: 24g
• Protein: 6g
• Sodium: 290mg
• Sugar: 2g
• Fiber: 2g