IMG 6969 1

Ramsay’s potato salad

Warm potato salad with vegetables in chef cook Gordon Ramsay. Only the vegetables I have done my choice.

Preparation time 30 minutes


  • 750g new potatoes of the same size, washed
  • 150 g green asparagus
  • 150 g snow peas
  • 4 pipe onions, chopped
  • a handful of fresh chives, chopped
  • salt & pepper


  • 4 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1½ tsp Dijon mustard
  • 1½ tsp mustard
  • a pinch of sugar (if desired)


Boil the potatoes 10-15 minutes in a pan of salted water until they are soft when you are with a spear pierced. Meanwhile beat the ingredients for the dressing (or put them in a jar with screw cap and shake well).

Bring a pan of salted water to a boil. Blanch the snow peas and asparagus separately 3 minutes, or until soft. Drain, dip them in a bowl of ice cold water and drain again. Cut them into pieces about 3 cm.

Let the cooked potatoes in a colander and let them cool slightly. Pull off the peel if desired with a small knife. Place the warm potatoes in a large bowl and mix the dressing through. Stir in the peas and asparagus through. Taste and add salt and pepper if necessary. Garnish with chopped chives and serve.

‘Solid boiling potatoes are best for this salad. I prefer to use the slightly nutty Charlottes, but small potatoes with red skin are also good.”- Gordon Ramsay

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.