Jersey Royal Potato Salad
For a long time, we have probably taken staples like potatoes for granted. Be warned though, heavy rain and flooding have rendered this humble ingredient something of a luxury this year, including the mighty Jersey Royal.
This recipe is a great staple to have in your repertoire and it brings the potato to centre stage. The addition of Greek yoghurt and Dijon mustard to the dressing, gives it a lovely savoury tang and layers of flavour added to by the chopped chives.
A good potato salad goes with anything from cold cuts to fish and will carry forward to a summer BBQ. You can even dress it up with crispy bacon bits and serve it with salad as a dish in it’s own right.
Serves: 4
Prep time: 15 minutes
Chill time: 30 minutes
Ingredients
550g Jersey Royal Potatoes
100g Greek Yoghurt
75g Mayonnaise
50g fresh chives, finely chopped
1 tsp Dijon mustard
Generous pinch of salt
Pinch of white pepper
Method
Cut the potatoes in half and place them in a steamer over a pan of boiling water. Steam for 15-20 minutes until a skewer can be inserted easily into the potato. Tip the potatoes out onto a baking tray and leave to cool.
Mix together all of the remaining ingredients to make the dressing. Taste and season.
When the potatoes are cool, tip them into a bowl and then pour the dressing over the top. Gently fold the dressing around the potatoes until they are covered.
