Print

Gordon Ramsay Potato Salad

Gordon Ramsay Potato Salad
Print Recipe

Gordon Ramsay Potato Salad is a fresh and flavorful twist on the classic side dish. It features tender, perfectly cooked potatoes tossed in a creamy dressing with mustard, vinegar, and fresh herbs. The dish is versatile and can be customized with various ingredients like hard-boiled eggs, crispy bacon, or even capers for added zing. It’s a great accompaniment to grilled meats or as part of a buffet spread.

Ingredients

Scale

  • 1.5 lbs baby potatoes or Yukon Gold potatoes
  • 2 tablespoons white wine vinegar
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 3 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 shallot, finely minced
  • Salt and pepper, to taste
  • Optional: 2 hard-boiled eggs, chopped; crispy bacon bits; capers for garnish

Instructions

  1. Cook the potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10-12 minutes. Drain and let cool slightly.
  2. Prepare the dressing: In a small bowl, whisk together white wine vinegar, mayonnaise, Dijon mustard, whole grain mustard, and olive oil. Season with salt and pepper to taste.
  3. Slice or halve the potatoes: Cut the potatoes into halves or quarters, depending on size, while they’re still slightly warm.
  4. Combine the salad: In a large mixing bowl, toss the potatoes with the dressing until well coated.
  5. Add herbs and extras: Gently fold in parsley, chives, and shallots. Add any optional ingredients like eggs, bacon, or capers.
  6. Chill and serve: Refrigerate for 20-30 minutes before serving to let the flavors meld together.

Find it online: https://gordonramsayeats.com/gordon-ramsay-potato-salad/