Hamdi Saidani This Jamie Oliver Avocado Potato Salad is made with Yukon Gold potatoes, hard-boiled eggs, organic avocados, red onion, and celery, and it’s dressed with a Greek yogurt-based dressing which is made of Dijon mustard, apple cider vinegar, and freshly-cracked black pepper.
This creamy Avocado Potato Salad swaps out mayo for Greek yogurt and incorporates avocados for a creamy and healthy twist.
Jamie Oliver Avocado Potato Salad Ingredients
- 3 pounds Yukon Gold or red potatoes, quartered
- 2 medium organic avocados, peeled, pitted, and diced
- Kosher salt
- 2 tbsp apple cider vinegar
- 1 1/4 cups plain Greek yogurt or mayonnaise
- 1 tbsp Dijon mustard
- 1/4 tsp freshly cracked black pepper
- 4 hard-boiled eggs, peeled and diced
- Half of a small red onion, thinly-sliced or diced
- 1/2 cup chopped celery (about thinly sliced)
- 1/4 cup chopped fresh cilantro
- Optional toppings: pinch of chili powder, bacon, extra chopped fresh cilantro, dill, Pickled Chillies.
How To Make Jamie Oliver Avocado Potato Salad
- Prep the Potatoes: Place quartered potatoes in a large stockpot. Fill with cold water until an inch above the potatoes. Add a tablespoon of salt.
- Boil and Simmer: Heat on high until water boils. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender.
- Cool and Dice: Drain the water and let the potatoes cool. Remove skins, dice into bite-sized pieces, and sprinkle with vinegar.
- Mix the Dressing: In a large bowl, whisk together Greek yogurt (or mayo), Dijon mustard, and black pepper.
- Combine and Serve: Add diced potatoes, eggs, avocado, red onion, celery, and cilantro to the bowl. Gently toss until well-coated with the sauce. Garnish with optional toppings if desired.
What To Serve With Avocado Potato Salad
Serve this jamie oliver avocado potato salad as side for Rissoles, Paprika Pork Fillet or Stuffed Marrow
How To Store Avocado Potato Salad
- In The Fridge: The salad can be refrigerated for up to 2 days. Cover with plastic wrap touching the salad to minimize air bubbles. Avocados may brown slightly but are still good to eat.
- In The Freezer: This salad is best enjoyed fresh and is not recommended for freezing.
Try More Jamie Oliver Recipes:
- Russian Salad
- Carrot Salad 5 Ingredients
- Barley Salad
- Sweet Potato Salad
- 5 Hour Lamb With White Wine
- Devilled Kidneys
Jamie Oliver Avocado Potato Salad
Description
This Jamie Oliver Avocado Potato Salad is made with Yukon Gold potatoes, hard-boiled eggs, organic avocados, red onion, and celery, and it’s dressed with a Greek yogurt-based dressing which is made of Dijon mustard, apple cider vinegar, and freshly-cracked black pepper.
This creamy Avocado Potato Salad swaps out mayo for Greek yogurt and incorporates avocados for a creamy and healthy twist.
Jamie Oliver Avocado Potato Salad Ingredients
How To Make Jamie Oliver Avocado Potato Salad
- Place quartered potatoes in a large stockpot. Fill with cold water until an inch above the potatoes. Add a tablespoon of salt.
- Heat on high until water boils. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender.
- Drain the water and let the potatoes cool. Remove skins, dice into bite-sized pieces, and sprinkle with vinegar.
- In a large bowl, whisk together Greek yogurt (or mayo), Dijon mustard, and black pepper.
- Add diced potatoes, eggs, avocado, red onion, celery, and cilantro to the bowl. Gently toss until well-coated with the sauce. Garnish with optional toppings if desired.
