Hi guys, okay so we’re gonna make the most
incredible potato salad. Potato salad is the 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.