This easy and creamy yoghurt potato salad by Jamie Oliver is a quick and delicious side dish perfect for any meal. With fresh herbs, a zesty lemon dressing, and soft, tender potatoes, it’s a simple yet flavorful choice. You can easily adapt it using whatever herbs you have on hand.
Ingredients Needed
- 1 kg (2.2 lbs) new potatoes
- 2 tablespoons Greek-style yoghurt
- 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 bunch (30g / 1 oz) of mixed soft herbs, such as dill, mint, chives, flat-leaf parsley
How To Make Yoghurt Potato Salad
- Cook the potatoes: Scrub the potatoes and halve any larger ones. Place in a large saucepan and cook in boiling salted water for around 15 minutes, or until tender. Drain and leave to cool slightly.
- Prepare the dressing: Roughly chop the herbs. In a large mixing bowl, mix the yoghurt with the juice of the lemon and the olive oil.
- Add herbs and season: Add the chopped herbs, a tiny pinch of sea salt, and freshly ground black pepper. Mix again.
- Toss the potatoes: Add the potatoes to the bowl, tossing them in the dressing until coated. Serve and enjoy!
Recipe Tips
- Use fresh, tender potatoes: New potatoes work best for this salad, as they have a creamy texture and hold their shape well after cooking.
- Don’t overcook the potatoes: Boil the potatoes just until tender. Overcooking will make them mushy and hard to toss in the dressing.
- Let the potatoes cool slightly: Allow the potatoes to cool for a few minutes before mixing with the dressing to avoid making the yoghurt too runny.
- Chill before serving: For a better flavor, chill the salad for at least 30 minutes before serving to let the ingredients meld together.
How To Store Leftovers?
Let the leftover potato salad cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 150g)
- Calories: 121
- Total Fat: 3.7g
- Saturated Fat: 0.8g
- Total Carbohydrate: 20.4g
- Dietary Fiber: 1.3g
- Sugars: 1.9g
- Protein: 2.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Mayonnaise Potato Salad
- Jamie Oliver Warm Potato Salad
- Jamie Oliver Sweet Potato Salad
- Jamie Oliver Salmon Nicoise Salad
Jamie Oliver Yoghurt Potato Salad
Description
This easy and creamy yoghurt potato salad by Jamie Oliver is a quick and delicious side dish perfect for any meal. With fresh herbs, a zesty lemon dressing, and soft, tender potatoes, it’s a simple yet flavorful choice. You can easily adapt it using whatever herbs you have on hand.
Ingredients
Instructions
- Cook the potatoes: Scrub the potatoes and halve any larger ones. Place in a large saucepan and cook in boiling salted water for around 15 minutes, or until tender. Drain and leave to cool slightly.
- Prepare the dressing: Roughly chop the herbs. In a large mixing bowl, mix the yoghurt with the juice of the lemon and the olive oil.
- Add herbs and season: Add the chopped herbs, a tiny pinch of sea salt, and freshly ground black pepper. Mix again.
- Toss the potatoes: Add the potatoes to the bowl, tossing them in the dressing until coated. Serve and enjoy!
Notes
- Use fresh, tender potatoes: New potatoes work best for this salad, as they have a creamy texture and hold their shape well after cooking.
- Don’t overcook the potatoes: Boil the potatoes just until tender. Overcooking will make them mushy and hard to toss in the dressing.
- Let the potatoes cool slightly: Allow the potatoes to cool for a few minutes before mixing with the dressing to avoid making the yoghurt too runny.
- Chill before serving: For a better flavor, chill the salad for at least 30 minutes before serving to let the ingredients meld together.