posted by Nina on Oct 15
I checked out Jamie Oliver’s cookbook from the library last week. In the book there is a pledge to learn a recipe from each chapter of the book and teach two or more other people on the condition that they do the same. So, here is my recipe from the salad chapter. Learn it, love it and pass it on.
1-3/4 pounds baby potatoes, peeled our not peeled, you decide
6 tablespoons extra virgin olive oil
2 tablespoons of lemon juice
sea salt and freshly ground black pepper
small bunch of fresh chives
1/4 cup yogurt
2-3 slices bacon
Bring a pan of salted water to a boil. Peel 1-3/4 pounds of baby potatoes, if you like, or leave them unpeeled, chopping any larger ones in half; leaving the smaller ones whole. When the water is boiling, add the potatoes to the pan and bring back to a boil for about 10-15 minutes, depending on the size of your potatoes. Test them with the point of a knife to make sure they’re cooked through. As soon as they’re ready, drain them well in a colander and put them into a bowl.
The trick is to dress the potatoes while they are still hot – mix 6 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice in a bowl. Season with sea salt and freshly ground black pepper and stir well. Toss the hot potatoes in the dressing.
Finely chop a small bunch of fresh chives and sprinkle them over the potatoes. Toss well before serving.
Toss the dressed potato salad and chives with 1/4 cup of yogurt.
Put a frying pan on the heat and add a splash of olive oil. Thinly cut slices of bacon into small pieces and add to the pan. Toss and cook for 2-3 minutes, or until the bacon is crispy and golden. Remove from the heat. Sprinkle over your potato salad and serve.
We had this with hamburgers and fruit salad.
Did I change anything? I left out the lemon zest that was in the original recipe.
What did the family think? Hubby and I liked it. I liked the yogurt and lemon in it and the bacon was a nice finish. The boys don’t like potatoes.
Where did this recipe come from? Jamie Oliver