Jamie Oliver Potato Salad
So you're not hosting the party, but you still need to bring something to contribute. We've all been there: you want a tried-and-true BBQ side that everyone loves, but you also want it to pack that elevated, next-level flavor so it actually stands out on the picnic table.
Enter Jamie Oliver's iconic take on the humble potato salad.
Instead of a heavy, gloopy mess that sits in a bowl sweating under the sun, this recipe turns fresh, tender spuds into an absolute showstopper. By tossing hot potatoes directly into a bright, beautifully balanced dressing, they soak up all those punchy flavors like a sponge. Packed with fresh herbs, a hint of acid, and just the right amount of crunch, it's easy to make ahead, easy to transport, and guaranteed to be the first dish scraped completely clean.
Recipe
INGREDIENTS
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
For the Dressing
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, then place them in a large pot and cover with cold salted water. Bring to a boil and cook for about 10 minutes until just tender but still holding their shape - you want them firm enough to cut into pieces without falling apart. While the potatoes cook, chop the onion and basil together, zest the lemon, juice it, and cut the bacon into 1/2-inch pieces. I like to prep everything before the potatoes finish cooking so you're not rushed once they're done.
Image Source: flirty food.com/tasty-jamie-oliver-potato-salad
2. While the potatoes finish their final minutes, heat the olive oil in a large skillet over medium-high heat. Add the bacon pieces and fry for 3-4 minutes, stirring occasionally, until crispy and golden. Transfer to a paper towel-lined plate to drain. Once the potatoes are tender, drain them in a colander and let them cool for a few minutes until they're comfortable to handle but still warm - this helps them absorb the dressing better.
3. Cut the cooked pieces and transfer to a large bowl. While still warm, add the sea salt, freshly cracked black pepper, lemon zest, and juice from the lemon. Toss gently to distribute the seasonings. I find that seasoning warm potatoes allows them to really soak up the flavors, which makes the final dish much more flavorful. In a small bowl, whisk together the sour cream, Dijon mustard, and red chili flakes until smooth and well combined.
4. Pour the sour cream mixture over the warm potatoes and gently fold in the chopped onion and basil, being careful not to break up the potato pieces. Top with the crispy bacon pieces and give everything a final gentle toss. Serve while still warm or at room temperature - the salad tastes best when the potatoes are still slightly warm, as the flavors are more vibrant.