Jamie Oliver Avocado Potato Salad

Jamie OliverAvocado Potato Salad Ingredients

• Potatoes. These are the main ingredient of the salad, providing a starchy base for the dish. They are quartered and cooked until tender. The recipe calls for baby gold and/or baby white potatoes, but you can use any type of potato that you prefer.
• Celery. Celery adds a subtle crunch and a subtle celery flavor to the salad. It is chopped and added to the salad.
• Green Onions. Green onions are a milder version of onions, they add a nice flavor and color to the salad. They are diced and added to the salad.
• Red Onion. Red onion adds a more pungent onion flavor and color to the salad. They are diced and added to the salad.
• Hard-Boiled Eggs. Hard-boiled eggs provide added protein and texture to the salad. They are roughly chopped and added to the salad.
• Avocados. Avocados are added to the salad for creaminess and flavor. They are chopped and added to the salad.
• Bacon. Bacon is added for flavor and texture. It is cooked and chopped before being added to the salad.
• Dressing. The dressing is a combination of mayo, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and smoked paprika. It is used to dress the salad and give it a tangy and savory flavor.

What Type Of Potatoes Should I Use For Avocado Potato Salad?

For the Jamie Oliver Avocado Potato Salad recipe, the recipe calls for baby gold and/or baby white potatoes, but you can use any type of potato that you prefer. You can use regular-sized potatoes, just make sure they are quartered and cooked until tender. Some popular options include Yukon Gold potatoes or red potatoes. It’s important to note that the cooking time may vary depending on the type of potato used, so keep an eye on them while they’re cooking.

What Can I Substitute For Mayonnaise In Avocado Potato Salad?

For a healthier option, you can substitute the mayonnaise with Greek yogurt or sour cream. Greek yogurt will give the salad a tangy flavor and a creamy texture, and sour cream will give it a creamy texture and a milder flavor. You can also use a vegan mayo or sour cream alternative for a vegan version of the salad.

How To Make Avocado Potato Salad Jamie Oliver?

• Put the potatoes in a big saucepan, cover them with water, and bring to a boil. Cover the kettle and bring the potatoes to a boil. Boil for 5–8 minutes, or until they are fork-tender (but not overcooked). The liquid should be strained, and the potatoes should be washed under cold water in a colander. Put aside to dry off a little bit. After the excess liquid has been drained out, transfer the potatoes to a large basin.
• In a bowl, combine celery, green onions, red onions, eggs, avocados (for more information, see the footnote), and bacon.
• Whisk together mayo, Greek yogurt, vinegar, mustard, garlic powder, salt and pepper, and paprika. Pour over the potatoes and other ingredients, then whisk everything together in a low-key manner.
• Before serving, cover and place in the refrigerator for at least one hour and up to eight hours.

What To Serve With Avocado Potato Salad?

Grilled Asparagus. Grilled asparagus is a great side dish to pair with Jamie Oliver’s avocado potato salad. The slight char of the asparagus will contrast nicely with the creamy potato salad.

Grilled Corn. Grilled corn is a great addition to this recipe. The sweetness of the corn will complement the avocado and potatoes in the salad.

Garden Salad. A garden salad is a great way to add some freshness to the meal. The bright colors and flavors of the vegetables will pair well with the creamy avocado and potatoes.

Baked Salmon. Baked salmon is a great source of protein to complete this meal. The flaky texture of the salmon will pair nicely with the creamy avocado and potatoes.

Roasted Red Peppers. Roasted red peppers will add a smoky flavor to the meal. The sweetness of the peppers will balance out the creamy avocado and potatoes.

Garlic Bread. Garlic bread is a great way to add some crunch to the meal. The garlic flavor will add a nice kick to the creamy avocado and potatoes.

Recipe Variations

• Mediterranean Avocado Potato Salad. Replace the traditional mayonnaise with a lemon-garlic vinaigrette and add feta cheese, black olives, red onion, and parsley.
• Mexican Avocado Potato Salad. Use a spicy mayonnaise, add jalapenos, corn, and black beans, and top with a sprinkling of queso fresco.
• Asian Avocado Potato Salad. Replace the mayonnaise with a soy-ginger dressing, and add edamame, red pepper, carrots, and sesame seeds.
• Indian Avocado Potato Salad. Make a yogurt-curry dressing and add diced cucumber, tomatoes, cilantro, and crushed peanuts.
• Bbq Avocado Potato Salad. Use BBQ-style mayonnaise and add diced bell peppers, sweet corn, and crispy bacon.
• Italian Avocado Potato Salad. Use a creamy pesto dressing and add roasted red peppers, capers, olives, and fresh basil.

How To Store Avocado Potato Salad?

In The Fridge. Avocado Potato Salad should be stored in an airtight container in the refrigerator. This will help to keep it fresh and prevent it from spoiling. It is best eaten within 2-3 days of making.

In The Freezer. Avocado Potato Salad can be frozen for up to 3 months. It is best to freeze it in a freezer-safe container or bag. It is important to make sure all of the ingredients have cooled completely before freezing.

To Reheat. To reheat Avocado Potato Salad, it can be heated in the microwave or oven. If reheating in the microwave, it is best to use a microwave-safe dish with a lid and heat for 1-2 minutes. If reheating in the oven, the dish should be covered with foil and heated at 350°F for about 15 minutes.

Is Avocado Potato Salad Gluten-free?

The Jamie Oliver Avocado Potato Salad recipe is gluten-free as long as you use gluten-free ingredients in the dressing. Gluten is typically found in wheat, barley, and rye. Since this recipe doesn’t call for any of those ingredients, it is considered gluten-free.

What Do You Do With Leftover Avocado Potato Salad?

If you have leftover avocado potato salad, you can store it in an airtight container in the refrigerator for up to 3 days. It’s a great option for lunch the next day or as a side dish for dinner. You can also add it to sandwiches or wraps for a quick and easy lunch.

Can Avocado Potato Salad Be Made In Advance?

Yes, avocado potato salad can be made in advance. You can prepare the salad a day ahead and store it in an airtight container in the refrigerator. The avocado may turn brown if it is exposed to air for a long time, so you can add a little lemon juice or lime juice to help prevent that.

What Can I Add To Avocado Potato Salad For Flavor?

You can add a variety of ingredients to avocado potato salad to add flavor. Some popular options include diced bell peppers, corn, cilantro, diced jalapeño, diced ginger, soy sauce, sesame oil, diced curry powder, turmeric, and cilantro. You can also add some chopped Kalamata olives, sun-dried tomatoes, fresh basil, feta cheese, kalamata olives, oregano, caraway seeds, and dill. Be creative and try different combinations to find your perfect flavor.

Try More Recipes:

• Mars Bar Cake Recipe Jamie Oliver
• Jamie Oliver Chocolate Mandarin Cake
• Cauliflower Risotto Jamie Oliver

Avocado Potato Salad Jamie Oliver Nutrition Facts

Amount Per Serving

• Calories 249
• Total Fat 9.8g
• Saturated Fat 1.4g
• Trans Fat 0g
• Cholesterol 0mg
• Sodium 3191mg
• Potassium 202mg
• Total Carbohydrate 39g
• Dietary Fiber 7.9g
• Sugars 3.6g
• Protein 5.3g
• Vitamin A 5.7%
• Vitamin C 40%
• Calcium 3.1%
• Iron 11%

Nutrition Facts Source: Source

Nutrition Facts

Serving Size 1

Servings 1

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Amount Per Serving

Calories 249

Calories from Fat 88

% Daily Value *

Total Fat 9.8g16%

Saturated Fat 1.4g7%

Sodium 202mg9%

Potassium 1174mg34%

Total Carbohydrate 39g13%

Dietary Fiber 7.9g32%

Sugars 3.6g

Protein 5.3g11%

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Vitamin A 5.7 IU

Vitamin C 40 mg

Calcium 3.1 mg

Iron 11 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.