James Martin Potato Salad elevates the ubiquitous barbecue side dish into something truly special. Instead of drowning bland, boiled potatoes in cheap mayonnaise, James Martin’s approach focuses on flavor absorption. The potatoes are tossed in a tangy vinaigrette while still hot, allowing them to soak up the acidity and seasoning deep into the starch. Finished with crème fraîche for lightness, crispy bacon for crunch, and fresh herbs for vibrancy, this is a potato salad with personality and texture.
Try More Recipes:
- James Martin Dauphinoise Potatoes
- James Martin Tomato And Red Pepper Soup
- James Martin Courgette Quiche
Why You Will Love This Potato Salad Recipe:
- No Gloopy Mayo: Unlike heavy supermarket versions, this recipe uses a mix of vinaigrette and crème fraîche (or good mayonnaise) for a dressing that coats the potatoes without being cloying or greasy.
- Flavor Absorption: The secret technique of dressing the potatoes while hot ensures every bite is seasoned throughout, not just coated on the outside.
- Textural Contrast: The addition of crispy bacon lardons and crunchy spring onions breaks up the softness of the potatoes, making it much more interesting to eat.
- Fresh Herbs: Using plenty of fresh chives, parsley, or mint lifts the flavor profile, making it taste bright and summery rather than heavy.
- Versatile Temperature: It is delicious served warm immediately after tossing, or chilled for a refreshing picnic side dish.
James Martin Potato Salad Ingredients
- 750g new potatoes (baby potatoes or waxy varieties like Charlotte or Jersey Royals)
- 4 to 6 rashers of smoked streaky bacon, chopped into small lardons
- 3 tbsp mayonnaise (good quality)
- 2 tbsp crème fraîche (or sour cream for tang)
- 1 tbsp white wine vinegar (or cider vinegar)
- 1 tsp Dijon mustard
- 3 spring onions (scallions), finely sliced
- 1 small bunch fresh chives, snipped
- 1 small bunch fresh parsley, chopped
- Salt and freshly ground black pepper
- 1 tbsp olive oil (for frying bacon)
How To Make James Martin Potato Salad
- Cook the Potatoes: Wash the potatoes but leave the skins on for texture and flavor. Place them in a large pot of cold, salted water. Bring to a boil and simmer for 12 to 15 minutes until tender when pierced with a knife. Drain well and let them steam dry in the colander for 2 minutes.
- Crisp the Bacon: While the potatoes cook, heat the olive oil in a frying pan over medium-high heat. Add the chopped bacon lardons. Fry for 5 to 8 minutes until golden and very crispy. Remove from the pan and drain on paper towels.
- Slice Hot Potatoes: While the potatoes are still warm (but cool enough to handle), cut them in half or quarters depending on size. Place them in a large mixing bowl.
- The Vinaigrette Base: In a small bowl, whisk together the white wine vinegar, Dijon mustard, and a pinch of salt and pepper. Pour this mixture over the warm potatoes and toss gently. Let them sit for 5 minutes to absorb the tangy liquid.
- Make the Creamy Dressing: In a separate bowl, mix the mayonnaise and crème fraîche together.
- Combine: Pour the creamy dressing over the potatoes. Add the crispy bacon, sliced spring onions, chopped chives, and parsley.
- Toss: Gently fold everything together until the potatoes are evenly coated. Be careful not to break the potatoes up too much.
- Serve: Transfer to a serving bowl. Top with a little extra black pepper and fresh herbs.
Recipe Tips
- Waxy is Best: Always use waxy potatoes (New, Red, Yukon Gold, Fingerling). Floury baking potatoes (like Russets) will disintegrate into mush when tossed with the dressing.
- Dress Hot: Do not skip the step of adding the vinegar/mustard to the hot potatoes. As potatoes cool, their starch structure changes and seals up; hot potatoes are like sponges for flavor.
- Adjust Creaminess: If you prefer a lighter salad, increase the crème fraîche and decrease the mayonnaise. For a sharper taste, add a squeeze of lemon juice.
- Don’t Overcook: The potatoes should be tender but firm. If they are falling apart in the water, you will end up with mashed potato salad.
What To Serve With Potato Salad?
This Potato Salad is the ultimate side for a BBQ. It pairs perfectly with Grilled Burgers, Sausages, or BBQ Ribs. It is also a classic accompaniment to Cold Poached Salmon or Roast Chicken for a lighter summer lunch.
How To Store Leftovers Potato Salad?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. The flavors actually improve after sitting for a few hours.
- Freeze: Do not freeze potato salad. The freezing process ruins the texture of the cooked potatoes (making them watery) and causes the mayonnaise/dairy dressing to split.
How To Reheat Leftovers Potato Salad?
Important Tip: Potato salad is typically eaten cold or at room temperature.
- Room Temp: If you want to take the chill off, leave the container on the counter for 20 minutes before serving.
- Warm: If you specifically want warm potato salad, you can microwave it gently for 30 seconds, but be aware the creamy dressing may melt and become oily.
FAQs
Yes simply omit the bacon you can add toasted sunflower seeds or chopped gherkins (pickles) to replace the salty crunch to your Potato Salad.
Yes. Finely diced red onion works well if the raw onion flavor is too strong, soak the diced onions in cold water for 10 minutes, drain, and then add to the Potato Salad.
No the skins of new potatoes add flavor, texture, and nutrients just scrub them well before boiling for Potato Salad.
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Potato Salad Nutrition Facts
Serving Size: 1 serving (serves 6)
- Calories: 240 kcal
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 320mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 5g
James Martin Potato Salad
Course: Sides, Salads, Dinner, LunchCuisine: American, BritishDifficulty: Easy6
servings10
minutes15
minutes240
kcalJames Martin Potato Salad elevates the ubiquitous barbecue side dish into something truly special. Instead of drowning bland, boiled potatoes in cheap mayonnaise, James Martin’s approach focuses on flavor absorption. The potatoes are tossed in a tangy vinaigrette while still hot, allowing them to soak up the acidity and seasoning deep into the starch. Finished with crème fraîche for lightness, crispy bacon for crunch, and fresh herbs for vibrancy, this is a potato salad with personality and texture.
Ingredients
750g new potatoes (baby potatoes or waxy varieties like Charlotte or Jersey Royals)
4 to 6 rashers of smoked streaky bacon, chopped into small lardons
3 tbsp mayonnaise (good quality)
2 tbsp crème fraîche (or sour cream for tang)
1 tbsp white wine vinegar (or cider vinegar)
1 tsp Dijon mustard
3 spring onions (scallions), finely sliced
1 small bunch fresh chives, snipped
1 small bunch fresh parsley, chopped
Salt and freshly ground black pepper
1 tbsp olive oil (for frying bacon)
Directions
- Cook the Potatoes: Wash the potatoes but leave the skins on for texture and flavor. Place them in a large pot of cold, salted water. Bring to a boil and simmer for 12 to 15 minutes until tender when pierced with a knife. Drain well and let them steam dry in the colander for 2 minutes.
- Crisp the Bacon: While the potatoes cook, heat the olive oil in a frying pan over medium-high heat. Add the chopped bacon lardons. Fry for 5 to 8 minutes until golden and very crispy. Remove from the pan and drain on paper towels.
- Slice Hot Potatoes: While the potatoes are still warm (but cool enough to handle), cut them in half or quarters depending on size. Place them in a large mixing bowl.
- The Vinaigrette Base: In a small bowl, whisk together the white wine vinegar, Dijon mustard, and a pinch of salt and pepper. Pour this mixture over the warm potatoes and toss gently. Let them sit for 5 minutes to absorb the tangy liquid.
- Make the Creamy Dressing: In a separate bowl, mix the mayonnaise and crème fraîche together.
- Combine: Pour the creamy dressing over the potatoes. Add the crispy bacon, sliced spring onions, chopped chives, and parsley.
- Toss: Gently fold everything together until the potatoes are evenly coated. Be careful not to break the potatoes up too much.
- Serve: Transfer to a serving bowl. Top with a little extra black pepper and fresh herbs.
Notes
- Waxy is Best: Always use waxy potatoes (New, Red, Yukon Gold, Fingerling). Floury baking potatoes (like Russets) will disintegrate into mush when tossed with the dressing.
Dress Hot: Do not skip the step of adding the vinegar/mustard to the hot potatoes. As potatoes cool, their starch structure changes and seals up; hot potatoes are like sponges for flavor.
Adjust Creaminess: If you prefer a lighter salad, increase the crème fraîche and decrease the mayonnaise. For a sharper taste, add a squeeze of lemon juice.
Don’t Overcook: The potatoes should be tender but firm. If they are falling apart in the water, you will end up with mashed potato salad.
