Creamy Jamie Oliver Avocado Potato Salad Recipe

Mediterranean magic meets comfort food in this avocado potato salad that reimagines classic sides with vibrant flair.

Oliver’s genius recipe transforms humble ingredients into a culinary masterpiece bursting with fresh flavors.

Silky avocado chunks dance alongside tender potatoes, creating a symphony of textures that tantalize taste buds.

Forget mundane salad experiences that leave you bored and unsatisfied.

Nutrient-rich and impossibly creamy, this dish elevates summer gatherings with its sophisticated charm.

Each forkful promises a harmonious blend of health and indulgence that will make your mouth water.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 320 kcal

Servings: 5

Ingredients for Jamie Oliver Avocado Potato Salad

• Potatoes: Choose medium-sized, firm potatoes with smooth skin and no sprouts or green patches.
• White Wine Vinegar: Select a high-quality, tangy vinegar with bright, crisp flavor profile.

• Greek Yogurt: Opt for thick, strained yogurt with rich, creamy texture.
• Dijon Mustard: Pick a smooth, robust mustard with sharp, zesty undertones.
• Black Pepper: Select freshly ground pepper for maximum aromatic intensity.

• Hard-Boiled Eggs: Pick eggs with firm whites and creamy, bright yellow yolks.
• Avocado: Choose ripe, slightly soft avocados with dark green exterior.
• Red Onion: Select firm onions with vibrant purple-red skin and no soft spots.
• Celery: Look for crisp, bright green stalks with no wilting or browning.
• Fresh Cilantro: Choose bright green leaves with no yellowing or wilting edges.

Tools You’ll Need for Jamie Oliver Avocado Potato Salad

• Large Stockpot: Perfect for boiling potatoes evenly and efficiently.
• Cutting Board: Sturdy surface for chopping vegetables and potatoes.
• Sharp Knife: Essential for precise dicing and chopping ingredients.
• Colander: Helps drain potatoes quickly and thoroughly.
• Large Mixing Bowl: Spacious container for combining dressing and salad ingredients.
• Whisk: Ideal for blending dressing ingredients smoothly.
• Measuring Spoons: Ensures accurate seasoning and vinegar amounts.
• Serving Dish: Attractive vessel for presenting the final potato salad.
• Fork: Useful for testing potato doneness and gentle mixing.

Steps for Preparing Jamie Oliver Avocado Potato Salad

• Prepare Potato Base

Slice potatoes into chunks and place in a large pot. Cover with cold water, ensuring water level sits above potatoes. Add a pinch of salt to enhance flavor during boiling.

• Cook and Transform Potatoes

Bring water to a rolling boil, then reduce heat. Simmer potatoes until they’re tender enough to slice through effortlessly. Drain completely and let cool briefly.

• Create Creamy Potato Mixture

Whisk together tangy yogurt, zesty mustard, and cracked pepper in a spacious mixing bowl. Dice cooled potatoes and incorporate them gently into the creamy sauce.

• Build Flavor Layers

Fold in vibrant ingredients like chopped eggs, creamy avocado cubes, crunchy red onion, and crisp celery. Sprinkle fresh cilantro throughout the mixture for a burst of herbal freshness.

• Finish and Serve

Transfer the potato salad to a beautiful serving dish. Enhance with a light dusting of paprika or additional herbs. Refrigerate for a short time to allow flavors to meld together, creating a refreshing and satisfying side dish perfect for gatherings or quick meals.

Tweak the Flavor of Jamie Oliver Avocado Potato Salad

• Boost Potato Flavor: Experiment with different vinegars like apple cider or red wine vinegar to add unique tangy notes to your potato salad.
• Make-Ahead Magic: Prepare the salad a day in advance to let flavors meld together, creating an even more delicious dish that tastes better the next day.
• Customize Your Crunch: Replace celery with pickles, jalapeños, or crispy bacon bits to add exciting texture and unexpected flavor bursts to the classic potato salad.
• Lighten Up the Dressing: Swap Greek yogurt with mashed avocado or a lighter mayo alternative for a healthier, creamier dressing that's both nutritious and delicious.

Serve Jamie Oliver Avocado Potato Salad Fresh

• Elevate Your Potato Salad Experience: Exciting serving suggestions to transform your dish into a culinary delight.
• Pair with Protein Powerhouses: Complement the creamy potato salad with grilled chicken, barbecue ribs, or pan-seared salmon for a complete and satisfying meal.
• Picnic Perfect Presentation: Pack in mason jars for a portable lunch, or serve chilled at outdoor gatherings, backyard barbecues, and summer potlucks.
• Customize with Crunch: Top with toasted sunflower seeds, crispy bacon bits, or crushed corn chips to add an unexpected textural contrast and extra flavor dimension.

Plan and Store Jamie Oliver Avocado Potato Salad Smartly

• Maximize Freshness: Store potato salad in an airtight container in the refrigerator for up to 3 days. Seal tightly to prevent absorption of other refrigerator odors.
• Quick Meal Prep: Prepare ingredients in advance and keep components separate until just before serving to maintain optimal texture and crispness.
• Safe Temperature Control: Keep salad chilled below 40°F to prevent bacterial growth. Discard if left at room temperature for more than 2 hours.
• Smart Serving Strategy: Pack individual portions in sealed containers for easy lunch prep or picnic transportation. Stir gently before serving to redistribute creamy dressing.

Vibrant Jamie Oliver Avocado Potato Salad Recipe

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4.7 from 36 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Jamie oliver’s avocado potato salad combines creamy textures with zesty Mediterranean flavors. Fresh herbs and tangy dressing elevate this simple side dish for you to enjoy with grilled meats or as a light summer meal.

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Ingredients

Scale 1x2x3x

• 3 lbs (1.36 kg) Yukon Gold or red potatoes, quartered
• 2 medium organic avocados, peeled, pitted, and diced
• 4 hard-boiled eggs, peeled and diced
• ½ cup chopped celery (thinly sliced)
• ½ small red onion, thinly-sliced or diced
• ¼ cup chopped fresh cilantro
• 1 ¼ cups plain Greek yogurt or mayonnaise
• 2 tbsps apple cider vinegar
• 1 tbsp Dijon mustard
• Kosher salt
• ¼ tsp freshly cracked black pepper
• Pinch of chili powder
• Extra chopped fresh cilantro
• Bacon
• Dill
• Extra black pepper

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Instructions

1. Potato Preparation: Immerse quartered potatoes in a stockpot filled with cold, salted water. Bring to a rolling boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
2. Cooling and Seasoning: Drain potatoes and allow to cool. Remove skins and cube, then drizzle with white vinegar to infuse depth of flavor.
3. Dressing Creation: Whisk Greek yogurt, Dijon mustard, and black pepper in a large mixing bowl until smooth and well-integrated.
4. Ingredient Assembly: Incorporate diced potatoes, hard-boiled eggs, avocado chunks, diced red onion, chopped celery, and cilantro into the creamy dressing. Gently fold to ensure even coating and prevent mashing delicate ingredients.
5. Finishing Touch: Optionally embellish with additional herbs, a light dusting of paprika, or fresh cilantro leaves to enhance visual appeal and provide a burst of aromatic complexity.

Notes

• Potato Perfection: Boil potatoes until fork-tender to ensure a creamy, melt-in-your-mouth texture without turning them mushy.
• Vinegar Magic: Drizzling white vinegar over warm potatoes helps them absorb flavor and creates a more complex taste profile.
• Chill for Flavor: Let the salad rest in the refrigerator for 30 minutes before serving to allow ingredients to meld and develop deeper flavors.
• Freshness Factor: Add avocado and herbs just before serving to maintain their vibrant color and prevent browning or wilting.

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

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 3 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 7 g
• Protein: 9 g
• Cholesterol: 90 mg