Gordon Ramsay Potato Salad Recipe

This delicious and creamy potato salad recipe, inspired by Gordon Ramsay, is perfect for any occasion. Quick and easy to make, it combines crispy bacon, fresh vegetables, and a tangy dressing. With simple ingredients, you can customize it to your taste—great for a side dish or a light meal!

Ingredients Needed:

Potato Salad:

• 1 kg / 2 lb potatoes, peeled
• 2 tsp cooking/kosher salt (for cooking potatoes)
• 250g streaky bacon
• 1/2 cup French dressing (homemade or store-bought)
• 3/4 cup cucumber, finely diced
• 1 cup celery, finely sliced diagonally
• 1/4 cup white onion, finely minced

Potato Salad Dressing:

• 1/3 cup mayonnaise (preferably whole egg)
• 1/3 cup sour cream (full-fat, or substitute with yogurt)
• 1 tbsp horseradish cream (or horseradish relish)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

French Dressing:

• 1 tbsp Dijon mustard
• 2 tbsp white wine vinegar (or apple cider vinegar)
• 1/4 cup extra virgin olive oil
• 1 tbsp water
• 1/2 tsp white sugar
• 1/2 garlic clove, finely grated or minced
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Potato Salad Recipe?

1. Prepare the French Dressing: Shake the French dressing ingredients in a jar until well combined.
2. Cook the Potatoes: Place the potatoes and 2 tsp salt in a large pot of cold water. Turn on the heat to medium-high. Once the water starts simmering, cook the potatoes for 4 minutes or until just cooked through (still a bit firm in the middle). Drain the potatoes gently and set aside.
3. Douse Potatoes with French Dressing: While the potatoes are hot, transfer them into a large bowl and pour the French dressing over them. Gently toss to coat. Set aside for 2 hours to cool and allow the potatoes to absorb the dressing.
4. Crisp the Bacon: Lay half the bacon in a cold non-stick pan. Turn on the heat to medium-high and cook until golden and crispy on both sides. Drain on paper towels and repeat with the remaining bacon. Once cooled, chop the bacon into small pieces.
5. Make the Creamy Dressing: In a bowl, mix the mayonnaise, sour cream, horseradish cream, salt, and black pepper until well combined.
6. Assemble the Salad: Add the creamy dressing to the cooled potatoes, then add the celery, cucumber, and onion. Toss gently to combine. Add most of the crispy bacon pieces and toss again.
7. Serve: Garnish with the remaining bacon. For the best flavor, let the salad sit for a few hours or overnight to meld the flavors. Serve at room temperature, not cold from the fridge.

Recipe Tips:

• Don’t Overcook the Potatoes: Cook the potatoes until they’re just tender, not soft. This helps them absorb the dressing better.
• Let Potatoes Rest: After mixing with dressing, let the potatoes sit for at least 2 hours to soak up the flavors.
• Use Crispy Bacon: Fry the bacon until crispy and cool it before chopping. This keeps the bacon crunchy.
• Switch Up the Veggies: You can use other veggies like bell peppers or green onions if you don’t like cucumber or celery.

How To Store Leftovers?

Allow the potato salad to cool to room temperature before putting it in an airtight container. It will stay good in the fridge for 3 days.

Nutrition Facts:

• Calories: 358kcal
• Total Fat: 21g
• Saturated Fat: 4g
• Cholesterol: 170mg
• Sodium: 1323mg
• Potassium: 635mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 0g
• Protein: 7g