Jamie Magazine
By Andrew Parkinson
Jersey Royal potato salad
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.
Recipe From
Ingredients
1kg Jersey Royals
2 bunches of fresh mint
1 red onion
200g cornichon
250ml red wine vinegar
olive oil
Method
- Scrub the potatoes, pick and finely chop the mint, reserving the stalks, then peel and thinly slice the onion. Slice the cornichons into strips.
- 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).
- While potatoes are cooling, place the onion in a bowl, pour over the red wine vinegar and leave to marinate.
- 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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