Jamie Oliver's Potato Salad Without Mayo

Jamie Oliver’s Potato Salad Without Mayo is creamy, herbaceous, and healthy. It has a tangy and earthy flavor with lots of herbs, making it a tasty salad that all of your friends and family will be sure to enjoy! This healthy side dish is made with soft-boiled potatoes, sliced red onion, herbs, and a creamy and bright-tasting lemon-Dijon dressing. It is also vegan and gluten-free!

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Jamie Oliver Potato Salad Without Mayo — Jamie Oliver’s Potato Salad Without Mayo

Why You Will Love This Recipe

This potato salad comes together quickly: In fact, you can make it in less than an hour.

The potato salad is incredibly flavorful: The lemon-Dijon dressing adds a bright counterpoint to the earthiness of the herbs.

It is a healthier version of regular potato salad: Greek yogurt provides the same creamy texture as mayo while being a healthy source of calcium and probiotics.

Jamie Oliver’s potato salad is versatile: You can mix leftover potato salad with avocado and top it with toasted bread for a twist on avocado toast.

Where Was Potato Salad Invented?

Germans are generally recognized as the original creators of potato salad. However, potatoes came from South America when 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, they likely brought potato salad to the United States after it became popular in Europe.

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 eggs to potato salad makes it even creamier and they are a classic potato salad ingredient.
Greek Yogurt: Greek salad is great for making a healthy potato salad without mayo that tastes satisfying and comforting.
Fresh Garlic + Dijon Mustard + Green Onion: These ingredients add flavor and zip to this delicious potato salad.
Capers: These 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. You should season the water you boil the potatoes in as well as the dressing. Then, just before serving, you should taste the salad and add salt again as necessary.
Celery: This is essential for adding crunch to the salad.

Ingredient Notes:

Potato salads aren’t always 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?

There is nothing 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. When you cook potatoes whole, it is more likely that the outside of the potatoes will turn to mush before the inside has finished cooking, resulting in a watery potato salad. When you cut the potatoes into chunks to cook, make sure you don’t cut them too small or else they will be more prone to overcooking and could become mushy.

Drain the potatoes thoroughly: If you are adding any dressing to the potato salad, 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. Then, 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, which can result in a watery salad.

How to Make Jamie Oliver’s Potato Salad Without Mayo

Prepare the hard-boiled eggs (see notes for an easy how-to). Peel and dice the eggs.
Put the potatoes in a large pot with enough water to cover them by 1 inch. Salt the water generously.
Place the pot over medium heat and bring it to a boil.
Cook the potatoes until they are just tender when pierced with a fork, about 10 to 20 minutes depending on their size. Make sure you don’t overcook the potatoes or they may become mushy.
Add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper to a food processor or blender. Cut two of the green onions into four pieces each and add them to the food processor as well. Meanwhile, chop the third green onion finely and set it aside.
Pulse the food processor or blender until the ingredients are combined into a creamy dressing. If necessary, scrape down the sides of the food processor a few times while processing the dressing.
Remove the potatoes from the water. Cut them into 1 1/2-inch chunks (or even halves or quarters depending on how big your potatoes are). Place in a large bowl.
Pour 3/4 of the dressing over the potatoes while they are still hot.
Gently stir the dressing with the potatoes until coated (it will look like there is a lot of dressing). Wait 10 minutes, stirring once or twice during that time.
Place the celery, capers, and eggs in a bowl. Add the rest of the chopped green onion to the bowl and reserve about 1 tablespoon for garnish. Combine well. Taste and add more salt and pepper if necessary. Place in the refrigerator until ready to serve.
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’s 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:

Grilled Lemon Chicken
Twice Baked Sweet Potatoes
Grilled Shrimp
Beef And Snow Peas
Salsa Black Bean Burger
Sheet Pan Chicken Thighs
Beef Shawarma Wrap
French Bread Pizza
Barbecue Chicken or Turkey
Zucchini Cakes
Barbecued or Smoked Meat
Chicken Enchilada Soup
Skewers and Kebabs

How to Store Jamie Oliver’s Potato Salad Without Mayo

In The Fridge: Leftover potato salad can be stored in the refrigerator for up to three days. Season to taste with additional salt prior to serving.
In The Freezer: You shouldn’t freeze this potato salad. The dressing will cause the potatoes to become mushy if the salad is frozen.

Recipe Tips

To hard boil the 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 a bowl of cold water. Place the eggs in the cold water bath to cool.
Waxy potatoes hold their shape better than starchy ones.
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 it with more salt if needed. Potatoes drink up salt and need more salt than you think or else they will taste bland.
Dress the potato salad heavily with Greek yogurt dressing. When it comes to potato salad, creamy always wins.
Make hard-boiled eggs from old eggs as they will be easier to peel.

FAQ Section

Why Should I Use Vinegar in the Potato Salad?

Salads made with potatoes will taste bland if they are not properly seasoned. A bit of acid in the dressing such as vinegar will brighten up potato salad‘s flavor.

Which Vinegar Should I Use in 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 and avoid strongly flavored vinegar like balsamic.

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