Jamie Oliver

Jersey Royal potato salad

Jersey Royal potato salad

Serves 6–8
Cooks In20 minutes plus marinating time
DifficultySuper easy
Nutrition per serving
  • Calories
    123
    6%
  • Fat
    1.1g
    2%
  • Saturates
    0.2g
    1%
  • Protein
    3.4g
    8%
  • Carbs
    22.1g
    9%
  • Sugars
    4.2g
    5%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

Save 35% on a year's subscription with our special offer

Tap For Method

Ingredients

  • 1 kg Jersey Royals
  • 2 bunches of fresh mint
  • 1 red onion
  • 200 g cornichon
  • 250 ml red wine vinegar
  • olive oil
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. Scrub the potatoes, pick and finely chop the mint, reserving the stalks, then peel and thinly slice the onion. Slice the cornichons into strips.
  2. Cook the Jersey Royals and mint stalks in a saucepan of salted boiling water for about 10 minutes, or until the potatoes are tender. Drain and leave to cool in the colander (for the best flavour, avoid cooling the potatoes by rinsing in cold water).
  3. While potatoes are cooling, place the onion in a bowl, pour over the red wine vinegar and leave to marinate.
  4. Once potatoes are cool enough to handle, crush them slightly with your hands into a large salad bowl, drain and add the onions along with the cornichons and mint. Season, add a splash of oil and serve.

Tip

View Comments
Nutrition per serving
  • Calories
    123
    6%
  • Fat
    1.1g
    2%
  • Saturates
    0.2g
    1%
  • Protein
    3.4g
    8%
  • Carbs
    22.1g
    9%
  • Sugars
    4.2g
    5%

Of an adult's reference intake