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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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