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Jamie Oliver Potato Salad Without Mayo

This Healthy Jamie Oliver potato salad without mayo is creamy and herbaceous. It has tangy, herb-loaded flavors that all your friends and family will enjoy. This healthy side dish is made with soft boiled potatoes, sliced red onion, herbs, and slathered with a creamy lemon-dijon dressing that is perfect and tangy. It is also vegan and gluten-free!

Why You Will Love This Recipe:

Comes together quickly: You can make this Jamie Oliver potato salad without mayo in less than an hour.
Incredibly flavorful: Greek yogurt provides the same creamy texture as mayo, but also offers health benefits
This Jamie Oliver recipe is versatile: Mix leftover potato salad with avocado and top toasted bread for a picnic twist on avocado toast.

Jamie Oliver Potato Salad Without Mayo
Jamie Oliver Potato Salad Without Mayo

Where Was Potato Salad Invented?

Germans are generally recognized as the original creators of potato salad. South American potatoes, however, are the original source of this dish. A Spanish merchant introduced the potato to Europe after it was discovered in South America by Spanish explorers.

When European and German settlers migrated to the United States in the early 19th century, potato salad became popular throughout Europe and was likely brought to the United States.
Jamie Oliver potato salad without mayo Ingredients?

Ingredients That You’ll Need:

  • Potatoes: Since potatoes contain folate and fiber, they offer nutritional benefits, especially when combined with the other healthy ingredients in this Jamie Oliver recipe.
  • Hard-Boiled Eggs: Adding them to potato salad makes it even creamier and their flavor is classic.
  • Greek Yogurt: Here’s how to make a healthy potato salad without mayo that tastes satisfying and comforting. The dress is my favorite.
  • Fresh Garlic + Dijon Mustard + Green Onion: Served with hard-boiled eggs and potatoes, it has an essential zip.
  • Capers: To add brightness and brininess.
  • Celery Salt: It’s the secret ingredient! After learning this trick from my neighbor’s grandmother, I will never make potato salad without it again. It’s savory and a little bit peppery.
  • KOSHER SALT: Salads made with potatoes need to be properly seasoned, or they will be bland no matter what else is added. Season the potatoes’ cooking liquid, then the dressing, and just before serving, taste and salt are again as necessary.
  • Celery: Don’t forget the crunch!

Ingredients Notes:

  • Potato salads aren’t healthy because they are typically made with a lot of mayo and/or sour cream, which are high in fat (and we’re not talking about the good kind of fat here).
  • While Greek yogurt offers the same creaminess as mayo, it also provides health benefits, such as calcium and protein.
  • Additionally, Greek yogurt has a nice tang that is not present in mayo. This makes it a great addition to a creamy potato salad dressing.

Why Does My Potato Salad Get Watery?

Nothing is sadder than a watery potato salad! Here are some tricks to prevent watery potato salads:

  • Cut the potatoes into chunks, halves, or quarters: Cutting the potatoes will make them cook faster and more evenly. In whole potatoes, it is more likely that the outside will turn to mush before the inside has finished cooking, resulting in a watery potato salad. To ensure the safety of your potatoes, do not cut them too small, or else they will be more prone to overcooking and becoming mushy!
  • Drain the potatoes thoroughly: If you are adding any dressing, make sure the potatoes are thoroughly drained in a colander first. After draining your potatoes, you can return them to the pot if they are still watery. You’ll need to cook the potatoes over LOW heat for a minute to get rid of any extra water. Stir the potatoes constantly and take care not to overcook them, otherwise, they will turn mushy.
  • Add vinaigrette dressing to warm potatoes: The potatoes should not be allowed to cool completely before adding the olive oil-based dressing. The dressing will soak into the warm potatoes better than cool potatoes. If the potatoes are cool, the dressing will not adhere to them and it will result in a watery salad.
Jamie Oliver Potato Salad Without Mayo
Jamie Oliver Potato Salad Without Mayo

How To Make Jamie Oliver potato salad without mayo?

  1. Prepare the hard-boiled eggs, if necessary (see notes for an easy how-to). Peel and dice the eggs.
  2. Put the potatoes in a large pot with enough water to cover them by 1 inch. Salt the water generously.
  3. Place the pot over medium heat and bring to a boil.
  4. Cook potatoes until they are just tender when pierced with a fork, 10-20 minutes, depending on their size. Make sure you don’t overcook your potato salad, or it will turn mushy.
  5. Add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper to a food processor or blender. Also, add 2 of the green onions to the food processor, cut them into 4 pieces each.
  6. Chop the third green onion finely and set it aside. If necessary, scrape down the sides of the food processor a few times while processing the dressing.
  7. Remove the potatoes from the water. Prepare potatoes by cutting them into 1 1/2-inch chunk (depending on how big your potatoes are, these is either halves or quarters). Place in a large bowl.
  8. Pour 3/4 of the dressing over the potatoes while they are still hot.
  9. Combine gently (it will look like there is a lot of dressing). Wait 10 minutes, stirring once or twice during that time.
  10. Place the celery, capers, and eggs in a bowl. Add the rest of the chopped green onion to the bowl and reserve about a tablespoon for garnish. Combine well. Taste and add more salt/pepper if necessary. Place in the refrigerator until ready to serve.
  11. Before serving, add the remaining dressing, taste again for salt (potatoes drink up the dressing! I usually add a couple of big pinches), and sprinkle with the reserved green onion. Serve immediately.

What To Serve With Jamie Oliver Potato Salad Without Mayo?

You can serve your Jamie Oliver potato salad without mayo warm or chilled, and it goes well with so many different dishes. You can take it to picnics and potlucks, and you can serve it as a side dish while grilling. Try it with:

Jamie Oliver Potato Salad Without Mayo
Jamie Oliver Potato Salad Without Mayo

How To Store Jamie Oliver’s potato salad without mayo?

  • In The Fridge: Potato salad leftover from Jamie Oliver can be stored in the refrigerator for up to three days. Season to taste with additional salt prior to serving.
  • In The Freezer: There is no freezing available for this Jamie Oliver potato salad (sorry!). As the potatoes become moist and the dressing separates, the salad will become mushy.

Recipe Tips

  • To Hard Boil Eggs. Fill a small pot with enough water to cover the eggs. Put it on high heat and bring it to a boil. Remove the pot from the heat as soon as the water boils and cover for 8 minutes. Add ice to the bath. Place the eggs in the cold water bath to cool.
  • Potatoes with waxy skins hold their shape better than potatoes with starchy skins.
  • Overcooking the potatoes will result in mushy potato salad.
  • While the potatoes are still warm, pour the dressing over them, so they can better absorb its flavor.
  • After mixing the potato salad together and before serving, taste and season with salt potatoes drink up salt and need more salt than you think, otherwise they will taste bland.
  • Dress them heavily with Greek yogurt dressing though I prefer a light dressing for my salads, when it comes to potato salad, creamy always wins.
  • Make hard-boiled eggs from old eggs. You can peel them more easily.
Jamie Oliver Potato Salad Without Mayo
Jamie Oliver Potato Salad Without Mayo

FAQ Section

Why Use Vinegar In The Potato Salad?

Salads made with potatoes will taste bland if they are not properly seasoned. A bit of acid, specifical vinegar, will brighten up potato salad‘s flavor. In addition to adding vinegar to the water in which the potatoes are cooking, you should layer it over the heated potatoes.

Which Vinegar To Use For My Potato Salad?

The vinegar you use in potato salad depends on your preference, but you should use an all-purpose vinegar such as apple cider vinegar. You should avoid flavored vinegar such as balsamic.

Try More Recipes:

Jamie Oliver Potato Salad Without Mayo Nutrition Facts

Amount Per Serving

  • Calories 241.9
  • Total Fat 4.9g
  • Saturated Fat 0.6g
  • Sodium 131.9mg
  • Potassium 2.6mg
  • Total Carbohydrate 44.2g
  • Dietary Fiber 4.2g
  • Sugars 3.1g
  • Protein 5.3g
  • Vitamin A 1.5%
  • Vitamin C 0.1%
  • Calcium 0.1%
  • Iron 0.2%

Nutrition Facts Source: Source

Jamie Oliver Potato Salad Without Mayo

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesRest time: 15 minutesTotal time: 40 minutesServings:6 servingsCalories:241.9 kcal Best Season:Available

Description

This Healthy Jamie Oliver potato salad without mayo is creamy and herbaceous. It has tangy, herb-loaded flavors that all your friends and family will enjoy. This healthy side dish is made with soft boiled potatoes, sliced red onion, herbs, and slathered with a creamy lemon-dijon dressing that is perfect and tangy. It is also vegan and gluten-free!

Ingredients

Instructions

  1. Prepare the hard-boiled eggs, if necessary (see notes for an easy how-to). Peel and dice the eggs.
  2. Put the potatoes in a large pot with enough water to cover them by 1 inch. Salt the water generously.
  3. Place the pot over medium heat and bring to a boil.
  4. Cook potatoes until they are just tender when pierced with a fork, 10-20 minutes, depending on their size. Make sure you don’t overcook your potato salad, or it will turn mushy.
  5. Add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper to a food processor or blender. Also, add 2 of the green onions to the food processor, cut them into 4 pieces each.
  6. Chop the third green onion finely and set it aside. If necessary, scrape down the sides of the food processor a few times while processing the dressing.
  7. Remove the potatoes from the water. Prepare potatoes by cutting them into 1 1/2-inch chunk (depending on how big your potatoes are, these is either halves or quarters). Place in a large bowl.
  8. Pour 3/4 of the dressing over the potatoes while they are still hot.
  9. Combine gently (it will look like there is a lot of dressing). Wait 10 minutes, stirring once or twice during that time.
  10. Place the celery, capers, and eggs in a bowl. Add the rest of the chopped green onion to the bowl and reserve about a tablespoon for garnish. Combine well. Taste and add more salt/pepper if necessary. Place in the refrigerator until ready to serve.
  11. Before serving, add the remaining dressing, taste again for salt (potatoes drink up the dressing! I usually add a couple of big pinches), and sprinkle with the reserved green onion. Serve immediately.

Notes

  • To Hard Boil Eggs. Fill a small pot with enough water to cover the eggs. Put it on high heat and bring it to a boil. Remove the pot from the heat as soon as the water boils and cover for 8 minutes. Add ice to the bath. Place the eggs in the cold water bath to cool.
  • TIPS FOR THE BEST POTATO SALAD
  • Potatoes with waxy skins hold their shape better than potatoes with starchy skins.
  • Overcooking the potatoes will result in mushy potato salad.
  • While the potatoes are still warm, pour the dressing over them, so they can better absorb its flavor.
  • After mixing the potato salad together and before serving, taste and season with salt potatoes drink up salt and need more salt than you think, otherwise they will taste bland.
  • Dress them heavily with Greek yogurt dressing though I prefer a light dressing for my salads, when it comes to potato salad, creamy always wins.
  • Make hard-boiled eggs from old eggs. You can peel them more easily.
Keywords:Jamie Oliver Potato Salad Without Mayo
Nutrition Facts

Servings 6


Amount Per Serving
Calories 241.9
% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.6g3%
Cholesterol 0mg
Sodium 131.9mg6%
Potassium 2.6mg1%
Total Carbohydrate 44.2g15%
Dietary Fiber 4.2g17%
Sugars 3.1g
Protein 5.3g11%

Vitamin A 1.5%
Vitamin C 0.1%
Calcium 0.1%
Iron 0.2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.