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Celebrity chef Gordon Ramsay despises airplane food, but he has a passion for excellent ingredients prepared simply so that their natural beauty and taste really shine. We've seen this artful mentality at work when Ramsay added a bougie egg to tuna salad to make it exceptional, and he has an equally elegant upgrade to make possibly the world's most luxe potato salad. In an episode of Ramsay's "The F Word" (clipped on YouTube), he prepares a deconstructed potato salad starring lobster tail and carefully portioned spoonfuls of good caviar.
What's more, Ramsey's potato salad is not a mushy thing glopped with mayo and mustard but a dainty starter in which potato medallions and chunks of poached and lightly sautéed lobster tail are arranged side-by-side on a plate, rimming a center portion of sprout salad. It's dolloped with a homemade aioli incorporating fennel, star anise, mustard powder, and two citrus juices, then topped with caviar.
We can't rightfully say that this is a potato salad that you'd tote to a BBQ or even one that you'd whip up for a family dinner. It's definitely a special occasion dish with premium ingredients, but we kind of love what Ramsay did with his high-end meal here. His transformed potato salad works because, uppity as it is, it stays true to why we love potato salad in the first place.
Read more: 5 Experts Explain Why Tuna Salad Always Tastes Better At Restaurants
Everything has its place in Gordon Ramsay's special potato salad
Placing seafood front and center in a potato salad may sound outlandish to the cookout crowd, but it's a move with worldly precedent. Take, for instance, the classic Spanish potato salad, ensaladilla rusa, which is prepared with canned tuna and is a more accessible descendant of the original 19th-century Russian Olivier salad stuffed with luxury seafood ... including caviar. In Ramsay's potato salad, we see some familiar beats that hearken back to a more humble picnic-style potato salad. The aioli has punchy mustard powder as well as acid from the lemon and lime juice, two near-identical notes to the squeeze-bottle mustard and red wine vinegar that often find their way into plebeian potato salad — and, best of all, the dressing is a cinch to replicate at home.
If you're looking to recreate this very fancy potato salad in your own kitchen, you can turn it into a more approachable dish by reconstructing the salad, so to speak. Lobster potato salad is already a beloved side in places where fresh shellfish is abundant, and everything is simply mixed together, as opposed to the froufrou plating of Ramsay's dish.
Note that Ramsay uses a splash of truffle oil in his potato salad, which is an approachable way for home cooks to add more upscale savor. If you have access to caviar, great! Sprinkle a little on top before serving. "Caviar" need not equal beluga roe to taste good — cheaper options like whitefish roe or salmon roe abound for a fraction of the price. Even without the fish eggs, a fresh, well-composed lobster potato salad with homemade aioli will go far towards recreating the appeal of Ramsay's dish.
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Read the original article on Foodie.
