DISH RESEARCH · Salad
potato salad
Also known as: Potato salad, from restaurant, Potato salad, home-prepared, Potato salad, made with any type of fat free dressing, Potato salad, made with creamy dressing, Potato salad, made with Italian dressing, Potato salad, made with light creamy dressing, Potato salad, made with light Italian dressing, Potato salad, made with light mayonnaise, Potato salad, made with light mayonnaise-type salad dressing, Potato salad, made with mayonnaise, Potato salad, made with mayonnaise-type salad dressing
Jamie Oliver’s potato salad tosses warm boiled new potatoes in a natural-yoghurt, English-mustard, lemon-zest-and-juice dressing with extra virgin olive oil. Optional edible flowers finish the salad.
About potato salad
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Jamie Oliver’s potato salad dresses new potatoes with natural yoghurt, English mustard, lemon and extra virgin olive oil. Optional edible flower petals finish the dish.
The potatoes are washed and larger ones halved before boiling in salted water until soft. They are drained well before meeting the dressing.
Yoghurt and mustard are mixed in a large serving bowl with olive oil. Both finely grated lemon zest and squeezed lemon juice go into this dressing.
The potatoes are tossed into the dressing while warm. Oliver then tastes and adjusts the seasoning, keeping the potato pieces coated in the yoghurt mixture.
The salad can be served hot, warm or cold. Oliver suggests edible flower petals or fresh herb flowers as an optional final decoration.
Ingredients in potato salad
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.