Jamie Oliver’s Potato and Egg Salad is a vibrant, satisfying twist on the classic potato salad. Instead of a heavy mayonnaise dressing, this version uses Greek yogurt, Dijon mustard, fresh herbs, and pickled vegetables to create a lighter yet deeply flavorful dish.
Golden pan-fried potatoes form the base, while soft-boiled eggs add richness. Crisp cucumber, peppery radishes, and sweet peas bring freshness and color, and a tangy yogurt dressing ties everything together.
It’s perfect as a summer side dish, picnic salad, or light lunch, and it tastes just as good the next day.
Why Everyone Will Love This Recipe
- Healthier twist: Greek yogurt replaces heavy mayonnaise.
- Great texture: Crispy potatoes, creamy eggs, and crunchy vegetables.
- Fresh herbs: Mint, dill, and parsley add brightness.
- Balanced flavor: Tangy, creamy, and slightly sweet from peas.
- Perfect for meal prep: Delicious served warm or cold.
It’s a salad that feels hearty but still fresh and vibrant.
What Is Potato and Egg Salad?
Potato salad is a beloved dish across many cuisines, often served as a side dish for barbecues, picnics, and summer meals. Traditional versions commonly use mayonnaise, boiled potatoes, and eggs. Jamie Oliver’s version modernizes the classic by:
- Pan-frying potatoes instead of boiling them
- Adding pickled cucumber and radishes for brightness
- Using Greek yogurt and mustard instead of mayonnaise
- Finishing with plenty of fresh herbs
The result is a potato salad that feels lighter, fresher, and more dynamic in flavor.
Cooking Tips for the Best Potato and Egg Salad
- Use new potatoes. They hold their shape and develop a golden crust.
- Don’t overcrowd the pan. This helps the potatoes crisp properly.
- Cook eggs for exactly 6 minutes. This creates jammy yolks.
- Pickle the vegetables briefly. A quick vinegar soak brightens the flavor.
- Add herbs at the end. Fresh herbs taste best when added just before serving.
- Serve slightly warm or room temperature. This enhances the flavors.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes. You can prepare it several hours ahead and store it in the refrigerator. Add the herbs just before serving for the freshest flavor.
What herbs work best in this recipe?
A mix of mint, dill, and parsley works beautifully, but chives or basil can also be used.
Can I substitute the yogurt dressing?
Yes. Crème fraîche or sour cream can replace Greek yogurt for a richer dressing.
Why pan-fry the potatoes instead of boiling them?
Pan-frying creates a crispy exterior and deeper flavor, which adds texture to the salad.
Can I make this salad vegetarian?
Yes. Simply use vegetable-friendly Dijon mustard and ensure your ingredients are vegetarian.
What can I serve with this salad?
It pairs well with grilled chicken, fish, roasted vegetables, or barbecue dishes.
How to Store Potato and Egg Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor, allow the salad to sit at room temperature for about 10 minutes before serving.
How to Freeze Potato and Egg Salad
Freezing isn’t recommended. Potatoes, yogurt dressing, and eggs tend to change texture once frozen and thawed. For best results, enjoy the salad fresh or within a few days.
Ingredients
- 1 kg new potatoes
- 2 tbsps olive oil
- 4 large free-range eggs
- 1 cucumber, peeled
- 100 g radishes, trimmed
- Red wine vinegar
- 300 g frozen peas
- 8 tbsps Greek yogurt or crème fraîche
- 2 tsps Dijon mustard
- 1 tbsp extra virgin olive oil
- 1 bunch fresh soft herbs (mint, dill, parsley – about 30 g)
- Sea salt and black pepper, to taste
How to Make Jamie Oliver's Egg & Potato Salad
- Scrub the new potatoes and cut them into 2 cm chunks.
- Heat 2 tablespoons olive oil in a large non-stick pan over medium heat. Add the potatoes, season with salt and pepper, and cook for about 20 minutes, stirring regularly, until golden and tender.
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil over high heat, then reduce to low and simmer for 6 minutes. Transfer the eggs to ice-cold water to stop the cooking.
- Peel the cucumber, cut it in half lengthwise, remove the seeds, and slice thickly on an angle.
- Finely slice the radishes and place them in a bowl with the cucumber. Add a splash of red wine vinegar and a pinch of salt, then set aside to lightly pickle.
- Add the frozen peas to the boiling egg water and cook for 2 minutes.
- Drain and rinse under cold water, then add the peas to the bowl with the pickled vegetables.
- In a small bowl, mix together: the Greek yogurt (or crème fraîche), Dijon mustard, 1 tablespoon extra virgin olive oil, 2 tablespoons red wine vinegar.
- Finely chop most of the fresh herbs, reserving a few for garnish, and stir them into the dressing. Season to taste.
- Transfer the hot potatoes to a serving platter.
- Make a well in the center and add the drained pickled vegetables and peas.
- Peel the eggs and cut them in half, then arrange them over the salad.
- Spoon the yogurt dressing on top and scatter with the remaining herbs.
- Serve warm or at room temperature.
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