Bacon Potato Salad
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CreativityTranscript
00:00 Hi, I'm Gormeg Linn, Gigi for short.
00:07 We're going to do a short little spell on potato dishes, as in every week we're going
00:14 to be doing different, creating different dishes, but they're all classical ones that
00:17 have been around for years and years and years.
00:20 And today I'm just going to show you some new potatoes, some nice new ones from Marris
00:25 Pike, some King Edward, some Cyprus ones, some nice bacon ones, we've got a bit of parsley
00:33 there, we've got some onions, we've got some bacon, we're going to make some vinaigrette,
00:37 and I'm going to make three different potato salads today.
00:41 And because I talk so much sometimes I get a bit of a dry throat, I need a cup of tea.
00:49 Thanks for those couple of minutes waiting for me.
00:51 We've just bought some nice new potatoes, here they are here, and what we're going to
00:56 do with them, if I can find my knife, I'll put it over the back here, we're going to
01:00 slice them up, put them into another bowl, and what we're going to do is just like threes,
01:07 you can do threes like that.
01:12 So some of them are going to be a bit boiled, so we've boiled these up, a bit of salted
01:16 water, and we're going to put a little bit more salt and pepper on this.
01:21 This one here actually takes some chives, which actually at the moment the chives have
01:28 been so bad in my garden because I'm in my little country kitchen at the moment, and
01:33 we're going to put some salt and pepper in here, chives, and the onions.
01:40 This is just a nice different dish to make, instead of the normal potato salad which I'll
01:46 be showing you in another couple of minutes time.
01:52 So I've salt and peppered, and what I've done is I've sliced some bacon, this is dry cured
02:02 bacon so it doesn't produce loads of extra salt and froth, so it crispens up rather quickly.
02:08 So I'm just going to put this back over here, excuse my back just for a couple of minutes,
02:10 that's going on over there.
02:12 We're going to make some vinaigrette, a bit of French mustard, just a little bit in there,
02:19 a bit of French mustard, a bit of olive oil, just like that, and a nice bit of cider vinegar,
02:28 just enough, so you go like one teaspoon of cider vinegar, three spoonfuls of oil, use
02:37 your mustard, and what we're literally going to do, it's so easy and quick to do, and especially
02:43 if you've got leftover potatoes ready for the next day.
02:45 So you might have had nice boiled ones on the Monday, Tuesday, so nice cider vinegar,
02:51 literally in it goes, I'm just going to get the bacon, all the bacon, just going to put
03:01 that back over there, and we're going to just literally, just pour that, there, it's the
03:13 most delicious.
03:14 A bit different, obviously if you're vegetarian, don't use the bacon, get some vegetarian bacon,
03:20 they do vegetarian bacon nowadays.
03:22 We've got a nice bit of flat leaf parsley, as you can see with the heat of the kitchen
03:28 today, it's gone a bit limp, we're just going to chop that up, as you can see we are live
03:36 here, so we're doing everything as we go along, plus also we do have a few bits left.
03:41 So what you just do, just keep chopping away, keep chopping away.
03:46 If you want to be a bit more clever, you can chop like this, bring it in, so you roll the
03:53 knife, roll it in, or you just keep going, and I think that's quite nice, we're just
04:00 going to do a sprinkle, like all chefs, finish it off, there you go, ready to eat.
04:05 Do you know what I'm going to do?
04:07 I'm going to have a piece of it.
04:09 Delicious, absolutely delicious.
04:12 Delicious, absolutely delicious.
04:14 Delicious, absolutely delicious.
04:17 Delicious, absolutely delicious.
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