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Jamie's crispy potato and egg salad recipe

Jamie's crispy potato and egg salad recipe

6 ratings

Jamie says: ‘Golden, crunchy potatoes are a thing of beauty, but traditionally rely on a long time in the oven. In this delicious brunch recipe, I’ve fried new potatoes until crisp and golden, tossed them with quick pickled veg, then topped it all with soft-boiled eggs, a creamy dressing and fresh herbs – incredible!’ See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 487 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 1kg new potatoes
  • olive oil
  • 4 large eggs
  • 1 cucumber
  • 100g radishes
  • red wine vinegar
  • 300g frozen peas
  • 8 tbsp Greek yogurt or crème fraîche
  • 2 tsp Dijon mustard
  • extra-virgin olive oil
  • 30g fresh soft herbs, such as mint, dill, parsley

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    6g 29%
  • Sugars

    11g 12%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 47.8g Protein 19.8g Fibre 9.8g


Jamie BB headshot 155x255

  1. Scrub and chop the potatoes into 2cm chunks, then place in a large, nonstick pan on a medium heat with 2 tbsp olive oil; season. Cook for 20 mins, stirring regularly, until golden and cooked through.
  2. Meanwhile, put the eggs in a medium pan, cover with cold water, place on a high heat and bring to the boil. Reduce the heat to low and simmer for 6 mins. Peel the cucumber, then cut in half lengthwise, remove the seeds and thickly slice on an angle. Trim and fnely slice the radishes, then put it all in a bowl with a splash of red wine vinegar and a pinch of salt; set aside to pickle.
  3. When the time is up on the eggs, carefully transfer them to a bowl of ice-cold water. Add the frozen peas to the pan of boiling water and cook for 3 mins, then drain and refresh under cold water. Add the peas to the pickling bowl.
  4. In a small bowl, mix together the yogurt, mustard, 1 tbsp extra-virgin olive oil and 2 tbsp red wine vinegar. Finely chop most of the herb leaves, reserving a few small ones for later, then add to the bowl and season.
  5. To serve, tip the hot potatoes onto a serving dish and toss with the drained pickled vegetables. Peel and cut the eggs in half and dot over the top. Dollop over the yogurt dressing and scatter with the remaining herbs.

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