This potato salad is creamy, zesty, and perfectly seasoned! With tender potatoes mixed with fresh herbs, it makes a great side dish for any meal. Plus, it’s easy to whip up!
Honestly, I can’t get enough of the crunchy bits of cucumber and the brightness of lemon in this dish. It’s a hit at picnics—just watch out, it might disappear fast! 😄
I love making this potato salad because it’s quick to prepare and tastes amazing. Serving it chilled adds a refreshing touch. It’s the perfect companion for barbecues!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold and Red potatoes are perfect for this salad due to their creamy texture. If you can’t find them, white potatoes or fingerling potatoes can work too and will give you a nice taste and feel.
Mayonnaise & Sour Cream: A classic combo for creaminess. If you prefer a lighter option, try Greek yogurt instead of sour cream, or use vegan mayo for a dairy-free version.
Dijon Mustard: This adds a nice tang. If you don’t have it, you could use yellow mustard in a pinch, but it will change the taste slightly. Honey mustard can also work if you like something a bit sweeter!
Fresh Herbs: Chives and parsley offer fresh flavors. If fresh herbs aren’t available, you can use dried versions, but fresh makes a big difference in taste. Dill is also a great substitute if you like its flavor.
Garlic Powder: This is optional, but it adds a subtle depth of flavor. If you prefer fresh garlic, a small clove minced finely can be used instead—just be careful not to overpower the salad.
How Do You Cook Baby Potatoes Perfectly?
Cooking baby potatoes may seem simple, but achieving that perfect fork-tenderness is key. Start by washing them well to remove any dirt. The cold water helps them cook evenly.
- Place potatoes in a pot and cover them with cold water, adding a good pinch of salt for flavor.
- Bring to a boil over high heat, then lower heat to medium-low. Simmer for 15-20 minutes. Check doneness with a fork; they should be soft but not falling apart.
- Drain and let them cool for a few minutes before cutting to keep them from getting mushy.
How to Make Gordon Ramsay’s Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds baby potatoes (Yukon Gold or Red)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder (optional)
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This delightful potato salad will take about 40-50 minutes in total. You’ll spend about 20-25 minutes boiling the potatoes and another 15 minutes preparing the dressing and mixing everything together. Plus, don’t forget to chill it in the fridge for at least 30 minutes before serving so all the flavors can blend perfectly!
Step-by-Step Instructions:
1. Cook the Baby Potatoes:
Start by thoroughly washing the baby potatoes under cold water to remove any dirt. In a large pot, place the clean potatoes and cover them with cold water. Add a good pinch of salt to the water and bring it to a boil over high heat.
2. Simmer Until Tender:
Once the water is boiling, lower the heat to medium-low and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. When they’re done, drain the potatoes and let them cool for a few minutes.
3. Prepare the Dressing:
While the potatoes are cooling, grab a large mixing bowl and combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, olive oil, and garlic powder (if you’re using it). Add in the chopped chives and parsley, and sprinkle with salt and pepper. Mix everything together well until it’s smooth and creamy.
4. Mix the Potatoes and Dressing:
Once the potatoes are cool enough to touch, cut them into halves or quarters based on their size. Carefully add the potatoes to the bowl with the dressing.
5. Toss Gently:
Now, gently toss the potatoes in the dressing to coat them evenly. Take your time and be gentle to avoid mashing the potatoes—they should be tender but still have their shape!
6. Taste and Adjust:
Give your potato salad a taste! If it needs more flavor, add a bit more salt, pepper, or vinegar until it tastes just right for you.
7. Serve and Garnish:
Transfer the potato salad to a pretty serving dish and, if desired, garnish with some fresh basil leaves on top for a pop of color and flavor.
8. Chill and Enjoy:
For the best taste, cover your potato salad and chill it in the fridge for at least 30 minutes before serving. This allows all the wonderful flavors to meld together beautifully. Serve cold and enjoy your delicious, homemade potato salad!
Can I Use Other Types of Potatoes for This Salad?
Absolutely! While Yukon Gold and Red potatoes are great choices due to their creamy texture, you can also use new potatoes or even fingerling potatoes. Just make sure to choose waxy varieties as they hold their shape better when boiled.
How Can I Make This Potato Salad Healthier?
To lighten up the recipe, you can reduce the amount of mayonnaise and sour cream by half and substitute Greek yogurt for the rest. This will cut down on calories but still give you that creamy texture you love!
How Do I Store Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. If you notice it becoming dry, mix in a little extra mayo or yogurt to refresh it before serving again!
Can I Make This Potato Salad a Day Ahead?
Yes! Making the salad a day in advance is a great idea as it allows the flavors to develop even further. Just keep it covered in the refrigerator, and give it a quick stir before serving to refresh the dressing!
