Jamie Oliver’s zingy potato salad that pairs perfectly with Boxing Day feasts

Jamie's recipe is a modern take on a traditional favourite (Image: Getty)

For many of us, Christmas isn’t just about the turkey feast we’ll enjoy as the main event.

Boxing Day is also a chance to keep the celebrations going with friends and family.

After the indulgence of Christmas day, it's also a great opportunity to get creative with the leftovers.

There’s something wonderfully nostalgic about raiding the fridge for cold meats, pickles, leftover vegetables and more.

Celebrity chef Jamie Oliver has created a potato salad made with shallots, parsley and vinaigrette that pairs beautifully with cold cuts on Boxing Day.

This easy to make modern take on the classic potato salad offers a fresh twist with a vibrant tang. His new potato salad with shallots, parsley, and vinaigrette is a delightfully herby side dish that’s ready in just 30 minutes.

Super easy to make, this recipe can serve up to eight people and each serving has just 170 calories, so you won't need to feel bad about enjoying a second helping.

Add bacon and veg to Jamie's recipe for a tasty Boxing Day meal (Image: Getty Images)

The chef advises that Jersey Royals are the best spuds to use, but whatever you have at home will no doubt turn out just as delicious.

Swapping out the traditional mayonnaise for white wine vinegar, the flavour of the shallots really comes through, offering a zesty take on an old favourite.

You could also add bacon, green beans, peas or any other green veg to take it from a side dish to the main event if you wanted to.

Jamie Oliver's potato salad recipe

Ingredients

• 1kg new potatoes, scrubbed and ready
• One teaspoon Dijon mustard
• Two tablespoons white wine vinegar
• Six tablespoons extra virgin olive oil
• Three small shallots, very finely chopped
• A handful fresh flat-leaf parsley, roughly chopped

Method

Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.

Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.

Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.