This Gordon Ramsay Potato Salad recipe is creamy and fresh, which is made with perfectly cooked potatoes and crisp bacon. It’s a bold take on a classic side dish, ready in about 30 minutes, plus cooling time.
Jump to RecipeGordon Ramsay Potato Salad Recipe Ingredients
For the Potato Salad:
- 1 kg / 2 lb peeled potatoes
- 2 tsp kosher salt (for boiling)
- 250g streaky bacon
- 1/2 cup French dressing (see below or store-bought)
- 3/4 cup cucumber, finely diced
- 1 cup celery, thinly sliced diagonally
- 1/4 cup white onion, finely minced
For the Creamy Dressing:
- 1/3 cup mayonnaise (whole egg style)
- 1/3 cup sour cream (or Greek yogurt)
- 1 tbsp horseradish cream (or relish)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the 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 minced
- 1/2 tsp salt
- 1/4 tsp black pepper
How To Make Gordon Ramsay Potato Salad Recipe
- Prepare the French Dressing: If making from scratch, combine the Dijon mustard, vinegar, olive oil, water, sugar, minced garlic, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is fully emulsified and creamy.
- Cook the Potatoes: Place the peeled potatoes in a large pot and cover with cold water. Add the 2 teaspoons of kosher salt. Bring to a gentle simmer over medium heat—do not boil hard. Cook for about 15-18 minutes until the potatoes are just tender when pierced with a knife.
- Dress the Hot Potatoes: Drain the potatoes carefully. While they are still hot and steaming, transfer them to a large bowl and pour over the French dressing. Toss gently to coat. Set aside and let cool for at least 2 hours to allow the potatoes to absorb the vinaigrette.
- Crisp the Bacon: While the potatoes cool, place the bacon strips in a single layer in a cold, dry frying pan. Cook slowly over medium heat, turning occasionally, until the bacon is deeply golden and shatter-crisp. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
- Make the Creamy Dressing: In a small bowl, whisk together the mayonnaise, sour cream, horseradish cream, salt, and pepper until smooth.
- Assemble the Salad: Once the potatoes have cooled, gently fold in the creamy dressing. Add the diced cucumber, sliced celery, minced white onion, and most of the chopped bacon. Toss lightly until everything is combined.
- Finish and Serve: Transfer the potato salad to a serving bowl. Sprinkle the remaining crispy bacon on top for garnish. For the best flavor, allow the salad to sit at room temperature for about 30 minutes before serving.
Recipe Tips
- How do I cook potatoes without them breaking apart? The key is to simmer, not boil. A hard, rolling boil will cause the potatoes to knock against each other and fall apart. A gentle simmer cooks them evenly while keeping them intact.
- Why dress the potatoes while they are hot? Hot potatoes act like a sponge. Their starches are open and will absorb the acidic, flavorful French dressing much more effectively than cold potatoes will. This seasons them from the inside out.
- What is the secret to extra crispy bacon? Always start bacon in a cold pan. This allows the fat to render out slowly and evenly as the pan heats up, resulting in perfectly crisp bacon from edge to edge, rather than burnt edges and chewy centers.
- Should potato salad be served ice-cold? Not this one. This potato salad has the best flavor and texture when served at room temperature. Allowing it to sit for a bit before serving lets the flavors meld and takes the chill off the creamy dressing.
What To Serve With Potato Salad
This classic side dish is a perfect addition to any barbecue or casual meal:
- Grilled chicken or steak
- Barbecue ribs
- Burgers and hot dogs
- Fried chicken
How To Store Potato Salad
- Refrigerate: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Potato Salad Nutrition Facts
- Calories: 358kcal
- Carbohydrates: 30g
- Protein: 8g
- Fat: 23g
- Saturated Fat: 7g
- Sodium: 950mg
- Fiber: 4g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of potatoes are best for potato salad?
Waxy potatoes like new potatoes, Red Bliss, or fingerlings are the best choice. They hold their shape well after cooking and have a creamy texture. Starchy potatoes like Russets are more likely to fall apart.
Can I make this potato salad ahead of time?
Yes, this potato salad tastes even better after it has had a few hours to sit. You can make it up to a day in advance. Just keep the reserved bacon separate and sprinkle it on top right before serving to keep it crispy.
How can I make this recipe vegetarian?
To make a vegetarian version, simply omit the bacon. For a smoky flavor alternative, you could add a pinch of smoked paprika to the creamy dressing.
Gordon Ramsay Potato Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA creamy and fresh potato salad layered with flavor from a sharp vinaigrette, rich dressing, and shatter-crisp bacon.
Ingredients
Salad: 1 kg peeled potatoes, 250g bacon, 1/2 cup French dressing, 3/4 cup diced cucumber, 1 cup sliced celery, 1/4 cup minced white onion.
Creamy Dressing: 1/3 cup mayonnaise, 1/3 cup sour cream, 1 tbsp horseradish cream, salt, pepper.
French Dressing: 1 tbsp Dijon, 2 tbsp white wine vinegar, 1/4 cup olive oil, 1 tbsp water, sugar, garlic, salt, pepper.
Directions
- Make French dressing by shaking all its ingredients in a jar.
- Gently simmer peeled potatoes in salted water for 15-18 minutes until tender.
- Drain the potatoes and, while still hot, toss them with the French dressing. Let cool for 2 hours.
- Start bacon in a cold pan and cook until crispy. Drain and chop.
- Whisk together all ingredients for the creamy dressing.
- Gently fold the creamy dressing into the cooled potatoes. Add cucumber, celery, onion, and most of the bacon.
- Garnish with remaining bacon and serve at room temperature.
Notes
- Simmer potatoes gently—don’t boil them—to prevent them from breaking apart.
- Dressing the potatoes while they are hot is the key to infusing them with flavor.
- For the crispiest bacon, always start it in a cold pan to render the fat slowly.
- The salad tastes best after resting for a few hours at room temperature, allowing the flavors to meld.
