Jamie Oliver Yoghurt Potato Salad ​

I used to be firmly in the mayo-only camp when it came to potato salad. You know the one — that picnic-style, borderline gloopy stuff you find next to sad coleslaw at barbecues. Then I tried this version with Greek yoghurt instead, and honestly, game changed. It’s still creamy and indulgent, but there’s this tang and brightness that cuts through in the best way. And with fresh chives and spring onions? You get that hit of “ah yes, it’s summer” even if you’re eating it inside with a jumper on.

I’ve made this for BBQs, lunchboxes, random Tuesdays — even as a side to fried eggs when I was too tired to care. And here’s the wild bit: I actually prefer it warm. Something about the potatoes still being a bit steamy when they meet that cold, punchy yoghurt dressing… it just works. Like a potato hug with better taste.

Why You’ll Love It

• Creamy without being heavy (no mayo, no problem)
• Takes basic ingredients and makes them feel fancy
• You can serve it warm or cold — both are great
• Stays fresh in the fridge for a couple of days
• Easily doubled for BBQs, potlucks, or random hungry mates
• That yoghurt dressing? You’ll want it on everything

Ingredients

• 1 kg (2.2 lbs) potatoes, chopped into chunks
• Salt, for boiling and seasoning

For the Dressing

• 2 cups (470 ml) Greek yoghurt
• ¼ cup (60 ml) extra virgin olive oil
• 3 tsp red wine vinegar
• 2 tsp Dijon mustard
• 6 spring onions, finely sliced
• A few generous handfuls chopped fresh chives
• Ground black pepper, to taste

How to Make It

Mix up the tangy yoghurt dressing:

In a bowl, combine the Greek yoghurt, olive oil, vinegar, mustard, sliced spring onions, and chopped chives. Add a generous pinch of salt and pepper. Give it a good stir. Cover and stick it in the fridge — it only gets better the longer it chills.

Chop your potatoes into bite-sized bits:

Peel them or don’t — up to you. Quartering is usually a good size if you’re using small new potatoes. Aim for consistent sizes so they cook evenly.

Boil the potatoes ’til fork-tender:

Bring a big pot of salted water to the boil. Add the chopped potatoes and simmer until completely soft — about 15 minutes depending on size. You should be able to stick a fork in without resistance.

Drain and season (yes, more salt):

Once drained, I like to give them a tiny extra hit of salt while they’re still warm. Optional but kinda makes a difference.

Let the potatoes cool just a little:

If you’re serving it warm, give them 10–15 minutes to stop steaming but still be cozy. If you want a cold salad, let them chill completely before adding the dressing.

Combine and toss gently:

Add the dressing to the potatoes and fold it all together. Try not to mash them — you want it chunky, not a yoghurt mash. Taste. Adjust salt, pepper, mustard — whatever it needs.

Common Mistakes and How to Dodge Them

Potatoes too firm?
They probably needed a few more minutes. You want them properly soft, not al dente.

Dressing’s too sharp?
Yoghurt and vinegar can bite. Add a drizzle of olive oil or a tiny bit of honey to round it out.

Too runny?
Use full-fat Greek yoghurt. The low-fat stuff tends to be watery and sad.

Overmixed it?
It happens. Next time, let the potatoes cool a bit more before stirring if you want that chunkier vibe.

Storage and Reheating

Fridge:
Keeps 3–4 days in a sealed container. Actually tastes better on day two.

Freezer:
Not great. The yoghurt dressing doesn’t hold up well when thawed.

Reheat:
You can microwave it if you want it warm again, but stir gently after. Honestly, warm or cold — both work. Just don’t boil it.

Frequently Asked Questions

Can I use regular yoghurt?
Only if it’s thick and full-fat. Greek yoghurt gives it that silky texture — and won’t go runny.

Can I make it ahead?
Absolutely. It’s even better after sitting in the fridge overnight.

What’s best to serve this with?
BBQ anything. Grilled halloumi. Roast chicken. Or just a spoon and your fridge door.

Any good add-ins?
Totally. Try capers, a spoon of wholegrain mustard, roasted garlic, or even crumbled feta.

Nutrition Facts (Per Serving):

• Calories: 254 kcal
• Fat: 9g
• Carbs: 32g
• Protein: 11g
• Sodium: 55mg
• Sugar: 4g
• Fiber: 4g