best, but many of us get them from the supermarkets, I don’t think they’re very good. So real deal
potato salad. The flavours are phenomenal and the textures as well. I’m gonna show you
them three ways, almost like a evolution of a very, very simple salad. Here, we have got
new potatoes boiling. Always put the new potatoes into boiling water as suppose to cold and
bringing them up. This preserves the flavour and the nutrients. So these have been cooking
for about fifteen minutes. You can sort of tell when they’re cooked, when you can just
get them out and just squash them- lovely. Let’s drain these, cut them up into little quarters. If
some completely break up and smash into almost, like, potato snow, that’s fine cause it’ll
make your dressing more interesting. So don’t be worried about that. Gorgeous, extra virgin,
cold-pressed, olive oil. Season with some salt and pepper. And we’re gonna go in with
some lemon. We don’t have to waste the skin. If you’ve got one of these little fine graters,
give it a few little swoops of the lemon skin. No bitterness there at all, just pure flavour.
And the juice, going in. Often when you flavour things, when their cold, it just sits on the
outside. Because it’s hot, whatever you put in now will go into the actual veggie. This
is beautiful. With our bowl, we’ll give it a nice little toss and that is your basic
salad. Then we’re gonna add our flavours. So some chives, parsley, little bit of mint.
We’ll roll it up, almost like a sort of herby cigar. And just finely slice it the best we
can. Chives have that very delicate onion smell, very gentle. This is rock chopping,
you can easily do a great job by cross chopping. And that’s the simpliest, safest
way. just grab your hand flat like that and just go through it. Into the potatoes right
there. We’ll have a little taste. Really happy with that. As it is, goregous. So if you wanted
it to be a little creamy. You could just slap a load of mayonnaise in there. To be honest,
mayonaise is nice, but I prefer really good quality yogurt. And it’ll give you that creaminess.
So two or three tablespoons of yogurt. And just toss that up. That’s perfectly lovely,
but I think we can add some flavour to that as well. Some english mustard for me, a teaspoon
is the way to do it. It just gives it a really nice hum. So I’m really happy with that, but
there’s more we can do. Get two or three rashers or bacon- smoked, it has to be smoked. And
just finely slice the bacon. And in a matter of minutes, you can get them super crispy.
So the fat with render out of the bacon. Crispy and golden. Get the bacon out and let this
cool down. That’s gonna give an amazing crunch. And then that fat is just absolutely gagging
to have bread crumbs cooked in it. So crispy bacon bits, crispy bread crumbs. Another level,
this is a really, really delicious thing to do. So there are our crispy bacon bits, we’ll
just sprinkle those over the potato salad. Smokiness, little crunch, little savoury.
Bread crumbs, over the top it should sizzle. You’ve got all the lovely flavour from that
bacon into bread crumbs. Delicious. Good flavour, clean, crunchy, soft, so really really nice.
Love this on picnics, BBQs, serving on roasted meats. So there you go, potato salads three
ways. If you want more potato recipes then click the ‘i’ button up there, we’ve got roast
potatoes done the most awesome way- 3 ways. So thank you very much, if you want the recipe,
look in the information box below, go to jamieoliver.com. Enjoy, cook it, love it and see you next time.
Take care.
”
Be First to Comment