Perfect Potato Salad - 3 Ways | Jamie Oliver

Hi guys, okay so we're gonna make the most incredible potato salad. Potato salad is the best but many of us get them from the supermarkets. I don't think they're very good. So real deal potato salad. The flavours are phenomenal and the textures as well and I'm going to show you them three ways. Almost like an evolution of this very, very simple, simple salad. Here we have got new potatoes boiling. Always put the new potatoes into boiling water as opposed to cold and bringing them up. This preserves the flavour and the nutrients. So these have been cooking for about 15 minutes. You can sort of tell when they're cooked when you get them out and you can just squash them. Lovely. Let's drain these. Cut them up into little quarters. If some completely break up and sort of smash into almost like potato snow that's fine because it'll make your dressing more interesting. So don't be worried about that. Gorgeous extra virgin cold pressed olive oil. Season with some salt and pepper and we're going to go in with some lemon. We don't have to waste the skin. If you've got one of these little fine graters give it a few little swoops of the lemon skin. No bitterness there at all, just pure flavour and then the juice going in. Often when you flavour things when they're cold it just sits on the outside. Because it's hot you know whatever you put in now will go in to the actual veggie. So this is beautiful. So with our bowl we'll give it a nice little toss and that is your basic salad. Then we're going to add our flavours. So some chives, parsley, a little bit of mint. We'll roll it up almost like a kind of herby cigar. We'll just finely slice it the best we can. Chives have got that very delicate onion smell, very gentle. This is rock chopping. You can easily do a great job by cross chopping and that's the simplest, safest way. Just grab your hand flat like that and just go through it into the potatoes right there. We'll have a little taste. Really happy with that. As it is gorgeous but we can take it on a little bit okay. So if you wanted it to be a little creamy you could just slap a load of mayonnaise in there but to be honest mayonnaise is nice but I prefer really good quality yogurt and it'll give you that creaminess. So two or three tablespoons of yogurt and just toss that up. That's perfectly lovely but I think we could add some flavour to that as well. English mustard for me, a teaspoon is the way to do it. It just gives it a really nice hum. So I'm really happy with that but there's more we can do. Get two or three rashers of bacon. Smoked, it has to be smoked and just finely slice the bacon and in a matter of minutes you can get them super crispy. So the fat will render out of the bacon. Crispy and golden. Get the bacon out and let this cool down. That's going to give an amazing crunch and then that fat is just absolutely gagging to have breadcrumbs cooked in it. So crispy bacon bits, crispy breadcrumbs. Another level. This is a really, really delicious thing to do. So there are our crispy bacon bits. We'll just sprinkle those over the potato salad. Smokiness, little crunch, little savoury. Breadcrumbs. Over the top it should sizzle and you've got all the lovely flavour from that bacon in to breadcrumbs. Delicious. Good flavour. Clean, crunchy, soft. So really, really nice. Love this on picnics, barbecues, serving it with roasted meats. So there you go. Potato salad three ways. If you want more potato recipes then click the i button up there. We've got roast potatoes done the most awesome way, three ways. You're going to love that. So thank you very much. If you want the recipe, look in the information box below. Go to jamieoliver.com. Enjoy, cook it, love it and see you next time. Take care.