BEST EVER JERSEY ROYAL POTATO SALAD

With Jersey Royal potato season coming into its own, it felt like the perfect moment to start a new series called What I Would Cook For… This is a series where I take a moment in time, whether it’s an occasion or an emotion and show you what I’d cook for it. The first instalment is for BBQ season. So, here’s my favourite potato salad, it’s ‘What I would cook for the first BBQ‘.

My first BBQ of the year is usually mid-late April, if I’m lucky. And that corresponds perfectly with Jersey Royal season. And no BBQ is complete without a potato salad. My recipe is made with lot’s of gorgeous pickley bits and a topped with perfectly boiled eggs, a potato salad must-have in my opinion.

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BEST EVER JERSEY ROYAL POTATO SALAD

This is 'What I would cook for…the first BBQ of the year'. And it's a good one. Enjoy!

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6 to 8 servings

Ingredients

• 1.4 kg Jersey Royal new potatoes
• 4 medium eggs
• 1 tsp Dijon mustard
• 3 tbsp rice vinegar
• 1 tbsp olive oil
• 125 g good-quality mayonnaise
• 100 g creme fraiche
• 2 tsp wholegrain mustard
• 80 g bunch spring onions finely sliced
• handful parsley roughly chopped
• 2 tbsp capers roughly chopped
• 50 g cornichons finely sliced
• small handful of chives finely chopped
• salt & freshly ground black pepper

Instructions

1. Bring a large pan of well-salted water to the boil. Add the jersey royals, bring the pan back to a boil, then cook for 10-15 minutes, or until they are easily pierced through with a fork, but still holding their shape. Drain, and allow them to cool enough to touch.
2. Meanwhile, you can boil the eggs. Bring a smaller pan of water to the boil and gently lower in the eggs. Bring the pan back to a boil, then time 7 minutes. Drain, then run under cold water to stop them from cooking any further.
3. Slice the still slightly warm Jersey Royals into halves, or if they are small, leave them whole. In a mixing bowl, combine the Dijon mustard, rice vinegar, olive oil and a pinch of salt and black pepper. Add the Jersey Royals, and stir them gently through the sauce.
4. In a smaller bowl, combine the mayonnaise, creme fraiche, wholegrain mustard, spring onions, parsley, capers, cornichons and a good pinch of salt and black pepper. Taste and adjust the seasoning, if needed. Gently stir it through the potatoes.
5. Peel the eggs, and chop them into quarters. Stir most of them through the potatoes, saving some for the top.
6. Arrange the potato salad on a serving dish, or plate. Finish with the remaining egg, and the chives. It’s so great as part of a BBQ spread.

If you’re a fan of BBQ season, you’ll also love my Sticky Mushroom Skewers. Or, for more recipe inspiration, check out my Instagram.