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Jersey royal potato salad
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Jersey Royal potato salad

Jersey royal potato salad
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20 mins plus marinating time
Super easy

serves 6–8

About the recipe

Jersey royals are the king of the new potatoes. I’ve been to Jersey before the harvest and seen the pride among the local community when the season kicks in, and it reminded me of the passion Italians have for their olive groves and vineyards.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andrew Parkinson

Ingredients

1kg Jersey Royals

2 bunches of fresh mint

1 red onion

200g cornichon

250ml red wine vinegar

olive oil

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.

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