Jamie Oliver's Bacon Potato Salad
4 servings
30 minutes
Jamie Oliver's potato salad with bacon is the embodiment of simple yet refined British cuisine. Tender young potatoes infused with fragrant olive oil and the freshness of lemon juice create a harmony of flavors. The light tang of lemon zest and sour cream enriches the dish, making it more robust. Crispy bacon adds zest, while thin strips of chives provide freshness. This salad is served warm, allowing the flavors to shine brightly. It works well as a standalone dish or as an exquisite side to meat. Jamie Oliver drew inspiration from traditional British flavors, giving them lightness and modernity. The perfect combination of textures and aromas makes this salad indispensable on any table.
1
Boil a pot of salted water. Peel 750 g of young potatoes, cutting the largest tubers in half. When the water boils, add the potatoes and cook for 10-15 minutes, depending on the size of the tubers. To check for doneness, pierce a potato with the tip of a knife. Once cooked, drain the potatoes and transfer them to a bowl.
- New potatoes: 750 g
2
Quickly mix 6 tbsp of extra virgin olive oil and 2 tbsp of lemon juice. Dress the potatoes while they are hot—that's the trick.
- Extra virgin olive oil: 4 tablespoons
- Lemon juice: 2 tablespoons
3
Season with sea salt and freshly ground black pepper, mix thoroughly. Serve immediately - or move on to the next steps.
- Sea salt: to taste
- Ground black pepper: to taste
4
Finely chop a small bunch of chives and sprinkle them over the potatoes.
- Chives: 1 bunch
5
Add the zest of 1 lemon and 4 tablespoons of sour cream to the salad.
- Lemon zest: 1 piece
- Sour cream 20%: 4 tablespoons
6
Place a pan on the heat and pour in olive oil. Finely chop 6 slices of bacon and add them to the pan. Fry for 2-3 minutes, stirring, until the bacon is browned. Remove from heat. Sprinkle the salad with bacon and serve.
- Extra virgin olive oil: 4 tablespoons
- Bacon: 6 pieces