Jamie Oliver Warm Potato Salad

You know that moment when the potatoes are just drained — still steaming, soft but not falling apart — and you’re standing there wondering, “Do I wait for this to cool like a proper person or just dive in now?” Yeah. This warm potato salad answers that question: don’t wait.

This isn’t your average picnic potato salad. It’s got creamy mayo (yes, real mayo), a bit of bite from Dijon, and a little heat from cayenne that sneaks up on you — in a good way. There’s Parmesan for that salty-savoury edge, and the green onions bring in a nice crunch without being loud about it. I’ve made this on lazy weekends, brought it to casual dinners, and even eaten it straight out of the mixing bowl on the kitchen counter. No regrets.

Why You’ll Love It

• Creamy, warm, and comforting — like mashed potatoes’ cooler cousin
• A little spicy, a little tangy — not boring
• You can throw it together with stuff you probably already have
• Tastes even better slightly warm — no chilling required
• Makes great leftovers (if there are any)
• Feels a bit indulgent but still has veggies so… balanced?

Ingredients

• 5 red potatoes
• ½ cup reduced-fat mayonnaise (or full-fat, no judgment)
• 2 tbsp grated Parmesan cheese
• 1½ tbsp Dijon mustard
• 4 tsp cider vinegar
• ½ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp paprika
• ½ red onion, thinly sliced
• 2 green onions, chopped

How to Make It

Boil the potatoes ‘til perfectly soft:

Chop your red potatoes into chunks (peel them if you fancy, I don’t bother). Toss them into a big pot with salted water. Bring to a boil, then simmer gently for about 20 minutes, or until they’re fork-tender and lovely.

Get the dressing ready:

While the potatoes are doing their thing, grab a big mixing bowl. Whisk together the mayo, Parmesan, Dijon, vinegar, cayenne, salt, black pepper, and paprika. Give it a taste — add more vinegar if you like it punchy.

Slice up your onions:

Thinly slice the red onion and chop the green onions. Set them aside. If raw onion’s too sharp for you, let the red onion soak in cold water for 5 minutes — mellows it out.

Drain and chop the potatoes:

Once they’re cooked, drain the potatoes and let them cool just enough to handle. Cut into bite-sized cubes while still warm — they’ll soak up the dressing better this way.

Mix it all together while warm:

Add the chopped potatoes to your bowl of dressing along with the onions. Gently fold everything together so it’s well coated but not mushed. You want some structure left.

Serve it how you like:

Warm, straight from the bowl — ideal. Or room temp, if you’re taking it somewhere. Sprinkle a little extra paprika or chives on top if you’re feeling fancy.

Common Mistakes and How to Dodge Them

Potatoes falling apart?
They were probably overcooked or chopped too small. Aim for bite-sized and simmer, don’t boil aggressively.

Too sharp/spicy?
Cayenne and vinegar can sneak up on you. Start with less and taste before adding more.

Too bland?
Season the potatoes while they’re hot — and don’t be shy with the salt in the water.

Mayo too thick?
Add a splash of warm water or extra vinegar to loosen it a bit.

Storage and Reheating

Fridge:
Keeps for 3–4 days in a sealed container. The flavour deepens, and it’s still good cold.

Freezer:
Wouldn’t recommend. The mayo doesn’t survive freezing well — turns grainy and sad.

Reheat:
Microwave gently or bring to room temp. If it dries out, mix in a spoon of mayo or olive oil to freshen it.

Frequently Asked Questions

Can I make it ahead?
Yep. Just store it covered in the fridge and let it come to room temp before serving.

Can I use a different mustard?
Of course — wholegrain works great too. Just not yellow mustard. Too sharp and neon.

What potatoes are best?
Red or Yukon Golds are ideal — they hold their shape but still go fluffy inside.

Is it spicy?
Just a little kick. If you’re spice-sensitive, halve the cayenne or skip it.

Nutrition Facts (Per Serving):

• Calories: ~265
• Fat: 10g
• Carbs: 32g
• Protein: 5g
• Sodium: 300mg
• Sugar: 2g
• Fiber: 3g