Potato Salad

Potato Salad with Jersey Royals

Potato salad is a wonderfully traditional addition to a picnic spread or barbecue, and as the weather in Britain is just about justifying shorts, it’s time to make the most of it. This recipe uses simple, fresh ingredients to enhance the flavour of the Jersey Royal potatoes, which are in peak season throughout May.

Preparation time: 5 minutes

Cooking time: 10 minutes

Potato Salad

Ingredients:

  • 500g Jersey Royal potatoes
  • 125ml crème fraîche (reduced fat)
  • ½ lemon – zest & juice
  • 1 handful fresh mint
  • 2 spring onions
  • Extra virgin olive oil

Recipe:

  1. Tip the washed Jersey Royal potatoes into a pan of boiling water. Cut any larger ones in half so that they’re all approximately the same size – each should be enough for one forkful.
  2. Leave to boil for 10 minutes. Meanwhile finely chop the spring onions, mint and zest the lemon.
  3. Once tender, drain the potatoes and leave to cool for a short while (up to 20 minutes). Then gently stir together with the crème fraîche, lemon zest, mint and spring onions.
  4. Drizzle over a dribble of olive oil and a good squirt of the lemon juice, before combining once more.
  5. Serve still slightly warm, or store in the fridge and eat cool up to 24 hours later as part of a picnic, lunch spread or however you fancy.

Potato Salad

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s