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Gordon Ramsay Potato Salad

Gordon Ramsay Potato Salad - recipe card
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This Gordon Ramsay-inspired potato salad is a vibrant and robust side dish that elevates the classic picnic staple with a bright, tangy dressing of Dijon mustard, white wine vinegar, and extra-virgin olive oil. Crisp celery, red onion, and fresh herbs add crunch and freshness, while the warm potatoes soak up every flavorful drop. It’s a versatile crowd-pleaser that pairs perfectly with grilled meats or as a stand-alone lunch.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1/4 cup kosher salt, plus more for seasoning
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/3 cup red onion, finely diced (about 1/2 small onion)
  • 1/4 cup fresh chives, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water by at least 2 inches. Add 1/4 cup kosher salt to the water, which seasons the potatoes from within as they cook.
  2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes, until the potatoes are fork-tender but not falling apart. Pierce a cube with a paring knife; it should slide off with slight resistance.
  3. Drain the potatoes in a colander and spread them on a baking sheet in a single layer to cool for about 10 minutes. Warm potatoes absorb the dressing better than cold ones, but they should not be steaming hot.
  4. In a small bowl, whisk together the white wine vinegar, Dijon mustard, and a pinch of kosher salt. Slowly drizzle in the olive oil while whisking constantly to create a smooth emulsion, like a vinaigrette.
  5. In a large mixing bowl, combine the cooled potatoes, celery, red onion, chives, and parsley. Toss gently with a rubber spatula to distribute the vegetables.
  6. Pour the dressing over the potato mixture and toss gently until every cube is coated. Season with 1/2 teaspoon black pepper and additional kosher salt to taste.
  7. Let the salad sit at room temperature for 15 minutes to allow the potatoes to soak up the dressing. Taste and adjust seasoning, then serve warm, at room temperature, or chilled.

Notes

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The salad will absorb more dressing as it sits, so you may want to add a splash of vinegar and olive oil before serving if it seems dry. Do not freeze as the texture of the potatoes will become mealy. To serve chilled, bring to room temperature for 15 to 20 minutes to revive the flavors.

Nutrition

Keywords: Gordon Ramsay potato salad, potato salad recipe, American potato salad, mustard potato salad, side dish, summer salad, grilled meat side, easy potato salad, boiled potato salad, fresh herb potato salad

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-potato-salad-recipe-and-review/