Gordon Ramsay Potato Salad Recipe
Cooking up a Gordon Ramsay potato salad is simple to prepare and even more fun to eat!The blend of Yukon gold potatoes with a hint of Dijon mustard and white wine vinegar creates an unforgettable taste.A key trick is to cook the potatoes with their skin on and peel them when they're just cool enough to handle.One of the reasons I love this recipe is because it's versatile and brings out the best of each simple ingredient.
Servings: 4
Ingredients
- 2 lb Potatoes peeled
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 2 tbsp Dijon Mustard
- 2 tbsp Apple Cider Vinegar
- 1/4 cup Red Onion finely chopped
- 2 tbsp Fresh Dill chopped
- 2 tbsp Fresh Parsley chopped
- Salt to taste
- Pepper to taste
Instructions
- Boil the peeled potatoes in a large pot with salted water until they are just tender.
- Drain and let them cool down until they are comfortable to touch.
- While the potatoes are cooling, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl.
- Mix until smooth.
- Cut the cooled potatoes into bite-sized pieces and add them to the dressing.
- Stir gently to coat the potatoes without smashing them.
- Add the finely chopped red onion, dill, and parsley.
- Mix these ingredients carefully to distribute them evenly throughout the salad.
- Season the salad with salt and pepper according to your taste preference.
- Taste and adjust if necessary.