Description
Chef Gordon Ramsay’s potato salad combines creamy yukon golds with tangy herbs and crisp bacon for an irresistible side dish. Ramsay’s masterful technique ensures maximum flavor in each perfectly seasoned bite that will elevate your summer gatherings.
Ingredients
Scale
- 6 potatoes (white or Yukon gold, about 2.5 to 3 lbs/1.1 to 1.4 kg), skin on and quartered
- 5 eggs, hard-boiled and peeled
- 1.5 cups (360 ml) Miracle Whip or mayonnaise
- 2 celery stalks, diced
- 6 green onions, diced
- 1.5 tsps celery seed
- 3 tbsps white vinegar
- 1 tbsp yellow mustard
- 0.75 tsp kosher salt
- 0.75 tsp black pepper
- Paprika for garnish
Instructions
- Potato Preparation: Immerse whole potatoes in a large pot of cold water. Bring to a vigorous boil, then reduce to a gentle simmer. Season with kosher salt and cook until potatoes are fork-tender, approximately 20-25 minutes. Drain and cool until manageable.
- Seasoning and Marination: Peel and cube potatoes into consistent ½-inch pieces. Transfer to a mixing bowl, drizzle with white vinegar, and gently toss. Let potatoes absorb the tangy essence for 15-20 minutes, allowing flavors to penetrate deeply.
- Ingredient Integration: Finely mince celery and green onions. Chop hard-boiled eggs and delicately incorporate into the potato mixture. Create a luscious dressing by whisking mayonnaise, yellow mustard, celery seed, salt, and black pepper until smooth and creamy.
- Final Assembly and Chilling: Fold the velvety dressing into the potato mixture, ensuring even distribution. Taste and adjust seasoning as desired. Garnish with remaining egg slices and a light dusting of paprika for a vibrant presentation. Refrigerate for at least one hour, preferably overnight, to allow flavors to harmonize and intensify.
- Serving: Present the chilled potato salad as a refreshing and zesty accompaniment to main courses, perfect for summer gatherings and picnics.
Notes
- Potato Perfection: Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and even cooking.
- Vinegar Trick: Drizzling warm potatoes with vinegar helps them absorb flavors and prevents excessive mushiness.
- Chill for Flavor: Letting the salad rest in the refrigerator for several hours or overnight intensifies the taste and allows ingredients to blend harmoniously.
- Make-Ahead Magic: This potato salad can be prepared up to 2 days in advance, making it ideal for meal prep and gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 150 mg