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Jamie Oliver Potato Salad

Jamie Oliver Potato Salad - featured image
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A warm, zesty, and creamy potato salad with crispy bacon and fresh herbs, perfect for any gathering.

Ingredients

Scale
  • 1.85 lb potatoes (King Edward or Maris Piper suggested)
  • 4.5 oz bacon (cut into 1/2-inch pieces)
  • 1.5 tbsp extra virgin olive oil
  • 1 bunch fresh herbs (onion and basil)
  • 1/2 tsp red chili flakes
  • 1 large lemon (zested and juiced)
  • 4.5 oz sour cream
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions

  1. Scrub the potatoes under cold running water to remove any dirt.
  2. Place the scrubbed potatoes in a large pot.
  3. Cover the potatoes with cold salted water.
  4. Bring the water to a boil.
  5. Cook the potatoes for about 10 minutes until just tender but still holding their shape.
  6. While potatoes cook, chop the onion and basil together.
  7. Zest the lemon.
  8. Juice the lemon.
  9. Cut the bacon into 1/2-inch pieces.
  10. While potatoes finish cooking, heat the olive oil in a large skillet over medium-high heat.
  11. Add the bacon pieces to the skillet.
  12. Fry the bacon for 3-4 minutes, stirring occasionally, until crispy and golden.
  13. Transfer the crispy bacon to a paper towel-lined plate to drain.
  14. Once the potatoes are tender, drain them in a colander.
  15. Let the drained potatoes cool for a few minutes until comfortable to handle but still warm.
  16. Cut the warm potatoes into bite-sized pieces.
  17. Transfer the cut potatoes to a large bowl.
  18. Add the sea salt to the warm potatoes.
  19. Add the freshly cracked black pepper to the warm potatoes.
  20. Add the lemon zest to the warm potatoes.
  21. Add the lemon juice to the warm potatoes.
  22. Toss gently to distribute the seasonings.
  23. In a small bowl, whisk together the sour cream, Dijon mustard, and red chili flakes.
  24. Pour the sour cream mixture over the warm potatoes.
  25. Gently fold in the chopped onion and basil, being careful not to break up potato pieces.
  26. Top with the crispy bacon pieces.
  27. Give everything a final gentle toss.
  28. Serve while still warm or at room temperature.

Notes

Ensure potatoes are just tender, not mushy, for the best texture.
Seasoning the potatoes while warm helps them absorb flavors better.
Adjust red chili flakes to your preferred level of warmth.
Drain bacon thoroughly for maximum crispiness.

Find it online: https://timelesscrumb.com/jamie-oliver-potato-salad/