| Total: | 35 min |
| Prep: | 35 min |
Ingredients
- 2 tablespoon red wine vinegar
- 5 tablespoons good quality olive oil
- 1 level teaspoon salt
- 1 level teaspoon freshly ground black pepper
- 1 heaping tablespoon chopped fresh marjoram
- 1 heaping tablespoon chopped fresh basil
- 1 heaping tablespoon chopped fresh parsley
- 3 tablespoons finely chopped shallots
- 2 tablespoons lemon juice
- 5 tablespoons good quality olive oil
- 1 level teaspoon salt
- 1 level teaspoon freshly ground black pepper
Instructions
- Start with about 1pound of potatoes (it’s important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don’t want the potatoes raw but you certainly don’t want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use:
- Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde.
- Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops — they’ll all work).
- Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper.
- Mix together all the ingredients, adding the shallots last.
- Yield: 4 servings
- Mix together all the ingredients.
- Yield: 4 servings
- MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram
- Mix together all the ingredients.
- Yield: 4 servings
Reviews
there is one way to make my husband happy–a jamie recipe! each new one i try becomes my “best dinner yet!” he LOVED these with barbecue chicken. so simple–but so delicious.
as always, thank you mr oliver.
as always, thank you mr oliver.
loved the dill, lemon & olive oil version. even the next day it was good. i’ve added cherry tomatoes, left over green beans…i am making it for 80 people next week.
That really was awefull. Please don’t quit your day job Jamie
This was an excellent potatoe salad…..I used the mint with the olive oil and lemon dressing. But I thought it made a little too much dressing. Otherwise it was great!
I made Jamie’s OLIVE OIL AND LEMON JUICE POTATO SALAD and per his suggestion, I added mint. YUMMY!
This is a fresh-tasting, appetizing alternative to those egg & mayo-laden traditional potato salad recipes.
I made this for a dinner party, so I tripled the recipe. I used almost 1 cup of olive oil and 6-7 good-size mint leaves ‘roughly’ chopped up. For the potatos, I peeled most of them, but left some skin on for color and then quartered. Covered & boiled them for aprox. 20 min.
The best is to add the dressing when the potatos are hot so they do absorb the dressing. These don’t need to be refrigerated b/c there’s no mayo. I sereved at room temp. and everyone had seconds. Will make again!
excellent my type of potoe salad very tastey
I’ve always stayed clear of potato salad since they’re always drowning in some sort of mayo dressing. Tried the herb and red wine version for a family party and it was a hit with no guilt!!! Awesome!!!
The first time I made this, it was for a family BBQ. It was a little risky making a brand new dish for such an event, but I thought it would be okay because even if the salad was a bust, I had made plenty of other food to make up for them. The disk was super easy to prepare (I made the lemon juice and olive oil dressing) and it turned out to be the hit of the party. I highly recommend this salad.
I made the olive oil, lemon, dill version…quick, easy and very nice.
We made the lemon-herb version and used rosemary. It was delicious!!!