Jamie Oliver's Amazing Potato and Horseradish Salad

So far, Cook with Jamie is a cookbook that has not only never dissapointed me, but constantly impresses me. At first this recipe might just seem like a fancy potato salad. But once you start to eat it...oh...it's beautiful! And this is even considering that I didn't have half the exact ingredients as the recipe called for.

The recipe called for boiling some new potatoes. I don't know what I had exactly, the bag just said mini potatoes...whatever that's supposed to mean. For the sauce, you need the juice of 2 lemons (I used the bottled stuff...major faux pas), the yellow heart of a celery, some chopped fresh parsley (I only had cilantro and a bit of thyme), a few heaping tablespoons of horseradish (I used what was left of the organic root I was given), and 3 heaping tablespoons of crème fraiche or sour cream (I only had the inferior sour cream). Season to taste with sea salt and fresh cracked black pepper. You then had to organize the coated potatoes on some bresaola which is basically cured beef. I had cold deli roast beef which wasn't quality nor cured but was the only thing available in my backwoods area. However, it did the trick. I also didn't bother sprinkling some tarragon leaves over the whole thing but I did pour some cold pressed olive oil over the whole thing which is something Mr. Oliver seems to be unable to go without...he pours olive oil on everything...see http://www.youtube.com/watch?v=Bu90jsp6nkE.

This is undoubtedly the best potato salad ever. If you serve this at a dinner party or bring it along with you at a potluck, you will gain immortal fame amongst your friends and family. When you're dead and gone, they'll say "Do you remember that time Jenny brought that gorgeous potato salad? Wasn't that a wonderful salad!" It's true. That's what they'll be saying.