Jersey Royals potato salad recipe
This is a lovely fresh salad with lemony hues which can be served warm or chilled and makes a pretty centrepiece. It’s delicious as a stand-alone dish or alongside fish or meat. The citrus tang of sumac is well worth using.
Tip: Use a zester to cut long thin strips of lemon zest and place in a bowl of cold water for 5 minutes to make them curl.
Ingredients
- 500 g Jersey Royal potatoes, halved if large
- 150 g rainbow baby carrots, halved lengthways
- 200 g asparagus, trimmed
- 150 g mange tout, sliced
- 50 g mixed seeds (pumpkin, sunflower, linseed, sesame)
- 1 tsp sumac
- 1 lemon, zest only
- 1 pinch sea salt
- 1 handful mint leaves, torn
- 100 ml plant-based cream
- 0.5 lemon, juice and zest
- 2 tbsp olive oil
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- First, make the dressing. Lightly whip the cream with the rest of the ingredients and some salt and pepper. Set aside until required.
- Bring a pan of water to the boil, add the potatoes, reduce the heat, cover and cook for 8 minutes, then add the carrots for 2 minutes. Place the asparagus and mange tout in a steamer above the potatoes and carrots and cook everything for another 3 minutes. Drain.
- While the vegetables are cooking, dry-fry the seeds for 2-3 minutes until beginning to brown and pop. Remove from the heat and stir in the sumac and some sea salt.
- Arrange the vegetables on a large platter, scatter with mint and the toasted seeds before drizzling with the dressing and adding some zested lemon strips. Serve warm or cool and chill.
This recipe is courtesy of Jersey Royals.
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