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Jamie Oliver shares his 'Real Deal' potato salad, evolving from a fresh lemon and herb base to a creamy yogurt version, finally finishing with a 'whole hog' version topped with crispy bacon and toasted breadcrumbs.
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Boil the new potatoes for 15 minutes, drain, and cut into quarters while hot. → Toss the hot potatoes with olive oil, lemon zest/juice, salt, pepper, and chopped fresh herbs. → Add natural yogurt and English mustard for a creamy variation. → Fry sliced smoked bacon until crispy, then toast breadcrumbs in the leftover bacon fat. → Top the salad with the bacon and breadcrumbs for maximum crunch and flavor.
Boil the new potatoes for 15 minutes, drain, and cut into quarters while hot. → Toss the hot potatoes with olive oil, lemon zest/juice, salt, pepper, and chopped fresh herbs. → Add natural yogurt and English mustard for a creamy variation. → Fry sliced smoked bacon until crispy, then toast breadcrumbs in the leftover bacon fat. → Top the salad with the bacon and breadcrumbs for maximum crunch and flavor.
Jamie Oliver shares his 'Real Deal' potato salad, evolving from a fresh lemon and herb base to a creamy yogurt version, finally finishing with a 'whole hog' version topped with crispy bacon and toasted breadcrumbs.
Add scrubbed new potatoes into boiling water and cook for about 15 minutes until tender. Always start with boiling water to preserve flavor and nutrients.
Drain the potatoes and cut them into quarters while they are still hot so they can absorb the flavors better.
Dress the warm potatoes with extra virgin olive oil, salt, pepper, and the zest and juice of one lemon.
Finely chop the fresh chives, parsley, and mint using a cross-chopping technique, then toss them into the potatoes for the 'Basic' version.
For the 'Creamy' version, add the natural yogurt and English mustard to the salad and toss together.
Dressing potatoes while they are hot is crucial as they absorb the oil and lemon juice into the center rather than just coating the outside.
Yogurt provides a cleaner, lighter creaminess compared to heavy mayonnaise.
If some potatoes break down and create 'potato snow,' it’s fine; it thickens the dressing and adds interest.
Using smoked bacon is recommended for a deeper savory contrast to the lemon and herbs.
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