Creamy Jamie Oliver Avocado Potato Salad Recipe You’ll Love

Jamie Oliver’s avocado potato salad revolutionizes the classic side dish with unexpected, tantalizing elements.

Silky green chunks blend seamlessly with tender potato pieces, creating a vibrant Mediterranean-inspired experience.

Forget heavy, traditional preparations that weigh you down after each bite.

This recipe transforms an ordinary salad into a luxurious, nutrient-packed sensation that delights the palate.

Creamy textures intertwine with crisp vegetable notes, delivering a sophisticated yet approachable flavor profile.

Health-conscious individuals will appreciate the innovative approach to a summer staple.

Lean proteins and wholesome ingredients come together in perfect harmony, promising a delectable culinary adventure: dive in and savor every incredible bite!

What Makes Jamie Oliver’s Avocado Potato Salad Irresistible

• Elevate Classic Potato Salad: This recipe transforms the traditional potato salad by introducing creamy avocado and zesty ingredients, creating a modern, fresh twist on a beloved side dish that breaks away from ordinary mayo-based versions.
• Quick and Foolproof Preparation: The method is straightforward and beginner-friendly, requiring minimal cooking skills. Boiling potatoes, chopping ingredients, and mixing everything together makes this recipe accessible for home cooks of all experience levels.
• Nutritious Flavor Explosion: Packed with protein from eggs, healthy fats from avocado, and crunch from celery and red onion, this potato salad delivers a nutrient-dense meal that doesn't compromise on taste. Greek yogurt adds tangy richness while keeping the dish lighter than traditional recipes.
• Versatile Summer Crowd-Pleaser: Perfect for picnics, barbecues, and potlucks, this potato salad serves as a vibrant side dish that appeals to different dietary preferences. Its colorful presentation and complex flavor profile will make it a standout at any gathering.

All You Need for Jamie Oliver’s Avocado Potato Salad

• Potatoes: Creamy, waxy potatoes work best with smooth texture and ability to hold shape. Yukon gold or red potatoes recommended.

• Eggs: Adds protein and richness to the salad. Fresh eggs preferred for best flavor.

• Avocado, Red Onion, Celery, Cilantro: Fresh ingredients provide crunch, flavor, and vibrant color to the potato salad. Choose ripe avocados and crisp vegetables.

• Greek Yogurt or Mayonnaise, Dijon Mustard, Black Pepper: Creamy base that adds tanginess and smooth consistency. Dijon mustard provides extra flavor depth.

• Vinegar: Helps brighten the salad and adds a slight tangy note. White or apple cider vinegar works well.

Salt: Enhances overall flavor and helps season the potatoes during cooking.

Putting Together Jamie Oliver’s Avocado Potato Salad

Step 1: Prepare Potatoes

Grab 4-5 medium-sized potatoes and quarter them. Place potato chunks in a large stockpot. Cover with cold water, ensuring 1 inch above potato level. Add of salt to the water.

Step 2: Boil Potatoes

Turn heat to high and bring water to a rolling boil. Reduce heat to medium and let potatoes simmer for 15-20 minutes until they’re soft enough to pierce easily with a fork.

Step 3: Cool and Season Potatoes

Drain water completely. Allow potatoes to cool for 10 minutes. Gently remove potato skins if desired. Dice potatoes into bite-sized cubes. Sprinkle with of white wine vinegar for extra flavor.

Step 4: Create Creamy Dressing

• Greek yogurt
• Dijon mustard
• Black pepper

Step 5: Combine Ingredients

• 2 hard-boiled eggs, diced
• 1 ripe avocado, cubed
• Red onion, finely chopped
• Celery, thinly sliced
• Fresh cilantro, roughly chopped

Gently toss all ingredients until evenly coated with creamy dressing.

Step 6: Serve and Garnish

Transfer salad to serving dish. Optional toppings include extra cilantro, cracked pepper, or a sprinkle of paprika. Chill for 30 minutes before serving for enhanced flavor.

Top Tips for a Fabulous Jamie Oliver Avocado Potato Salad

• Preserve Perfection: Add a thin layer of plastic wrap directly touching the salad's surface to minimize avocado browning when storing leftovers.
• Quick Chill Strategy: Refrigerate potatoes on a flat baking sheet to cool faster and prevent overcrowding, ensuring even temperature distribution.
• Texture Guardian: Pat potatoes dry after boiling to prevent watery dressing and help seasonings stick more effectively.
• Flavor Amplifier: Toast herbs like dill or cilantro briefly in a dry pan to intensify their aromatic qualities before adding to the salad.
• Temperature Harmony: Let warm potatoes and cool avocado meet at room temperature for optimal blending of flavors and textures.

Storing Jamie Oliver’s Avocado Potato Salad

• Seal Smart: Transfer the potato salad into an airtight glass container with a tight-fitting lid to prevent oxidation and maintain freshness. Glass containers help preserve flavor and prevent unwanted odors from seeping into the salad.
• Chill Quickly: Place the container in the coldest part of your refrigerator, typically the back section near the cooling unit. Always store below 40°F to prevent bacterial growth and keep ingredients crisp and safe.
• Minimize Browning: Layer a piece of plastic wrap directly on the salad's surface before sealing the container. This extra barrier reduces air exposure, slowing down avocado discoloration and maintaining the salad's vibrant appearance for maximum enjoyment within 48 hours.

Exciting Variations on Jamie Oliver’s Avocado Potato Salad

• Herb Garden Fusion: Replace cilantro with fresh dill, chives, and parsley for a vibrant herb-packed potato salad with a bright, aromatic profile.
• Spicy Mediterranean Kick: Add crumbled feta cheese, kalamata olives, and sprinkle with red pepper flakes to transform the classic recipe into a zesty Mediterranean-inspired version.
• Smoky Bacon Crunch: Incorporate crispy bacon bits, swap Greek yogurt for sour cream, and add smoked paprika for a rich, smoky flavor that elevates the traditional potato salad.
• Vegan Green Goddess: Use vegan mayo, add roasted green vegetables like asparagus or brussels sprouts, and mix in nutritional yeast for a plant-based, protein-rich alternative.

A Quick Reflection on Jamie Oliver’s Avocado Potato Salad

Summer gatherings demand memorable side dishes that spark conversation and delight palates.

Jamie Oliver’s avocado potato salad elevates classic recipes with creamy textures and bold Mediterranean influences.

Fresh ingredients mingle harmoniously, creating a robust dish that celebrates seasonal produce.

Crisp celery and smooth avocado provide contrasting textures while Greek yogurt adds tangy sophistication.

Cilantro’s herbal notes dance through each bite, transforming ordinary potatoes into an extraordinary experience.

When friends gather around your table, this salad promises to become their new favorite culinary discovery – so grab those ingredients, share the recipe, and watch connections bloom over delicious spoonfuls.

Jamie Oliver Avocado Potato Salad Recipe

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4.8 from 30 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Jamie Oliver’s Avocado Potato Salad delivers creamy Mediterranean magic on a plate. Zesty herbs, crisp potatoes, and ripe avocados combine for a refreshing twist that will make you crave another delicious bite.

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Ingredients

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Main Ingredients:

• 3 pounds (1.36 kilograms) Yukon Gold or red potatoes, quartered
• 2 medium organic avocados, peeled, pitted, and diced
• 4 hard-boiled eggs, peeled and diced

Vegetables and Herbs:

• ½ cup chopped celery (about thinly sliced)
• Half of a small red onion, thinly-sliced or diced
• ¼ cup chopped fresh cilantro

Sauces and Seasonings:

• 2 tablespoons apple cider vinegar
• 1 ¼ cups plain Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• Kosher salt
• ¼ teaspoon freshly cracked black pepper

Optional Toppings:

• Pinch of chili powder
• Extra chopped fresh cilantro
• Bacon
• Dill
• Extra black pepper

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Instructions

1. Submerge quartered potatoes in a generously sized stockpot, covering them with cold water by approximately 2.5 centimeters (1 inch). Incorporate 1 tablespoon (15 milliliters) of salt into the water.
2. Elevate the heat to maximum, bringing the water to a vigorous boil. Subsequently, reduce the temperature to medium-low and allow the potatoes to simmer for 15-20 minutes until they yield effortlessly when pierced with a fork.
3. Carefully drain the water and permit the potatoes to cool to room temperature. Methodically remove the potato skins, then dice the flesh into uniform, bite-sized cubes. Delicately sprinkle white vinegar over the potato pieces to enhance their flavor profile.
4. In a spacious mixing bowl, vigorously whisk together Greek yogurt, Dijon mustard, and freshly ground black pepper until the mixture achieves a smooth, creamy consistency.
5. Gently fold the diced potatoes, hard-boiled eggs, creamy avocado cubes, finely chopped red onion, crisp celery, and fragrant cilantro into the yogurt-based dressing. Ensure each ingredient is evenly coated with the sauce through a gentle tossing motion.
6. For an optional flourish, consider garnishing with additional herbs, a sprinkle of paprika, or a few extra cilantro leaves to elevate the visual appeal and flavor complexity of the potato salad.

Notes

• Add a splash of vinegar immediately after chopping potatoes to prevent browning and enhance flavor brightness.
• Remove potato skins for a silky, refined texture that feels more gourmet and elegant.
• Boil potatoes with a pinch of salt to ensure deep, even flavor penetration throughout each chunk.
• Cool potatoes completely before mixing to maintain perfect texture and help dressing cling beautifully.
• Greek yogurt creates a lighter, protein-packed creamy base that transforms traditional potato salad.
• Refrigerate covered and enjoy within 24 hours for maximum freshness and vibrant taste.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 280 kcal
• Sugar: 3 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 150 mg