Jersey Royal Potato Salad
Bex Blundy
4
15 minutes
35 minutes
Celebrate the best of British seasonal produce with this vibrant Jersey Royal potato salad, a light and elegant dish that's perfect for spring and summer dining. If you're looking for a delicious Jersey Royals recipe that's easy to prepare yet full of fresh flavour, this colourful potato salad is sure to impress.
Unlike traditional creamy potato salads, this mayonnaise-free salad is dressed with a fragrant blend of extra-virgin olive oil and luxurious white truffle oil. The oil-based dressing coats every potato beautifully without becoming heavy, making it an ideal choice for warmer weather. It's perfect for picnics, outdoor entertaining and summer gatherings, as it won't become mushy the way mayonnaise-based salads can.
Made with tender Jersey Royal potatoes, crisp rainbow radishes, peppery cress and delicate edible flowers, this dish looks just like a blooming summer garden. The naturally nutty flavour of the potatoes pairs wonderfully with the earthy aroma of truffle oil, while the fresh vegetables add crunch, colour and brightness to every bite.
Ingredients
200g Jersey Royal potatoes, well washed to remove any soil (or any miniature potatoes)
8 radishes, finely sliced into rounds
10g cress
Edible flowers, of your choosing, to garnish (we used snapdragons)
A generous drizzle of white truffle oil
Flaky salt, to season
Directions
Prepare the Jersey Royals: By boiling them in a pan of salted water for 35 minutes, or until pork tender. Once they are boiled, run them under a cold tap until cooled, then it should be easy to gently peel off the skins with your fingers.
Arrange the salad: Place the peeled Jersey Royals in a bowl. Season with salt. Arrange the edible flowers, cress and radishes amongst the Jersey Royals. Drizzle generously with white truffle oil to finish.
Ingredients you'll need
