Jersey Royal Potato Salad


  • 500g Jersey Royals, scrubbed and halved

  • 200g asparagus spears, trimmed and halved

  • 4 spring onions, finely sliced

  • 2 tbsp lemon juice or white wine vinegar

  • 4 tbsp olive oil

  • 1 tsp wholegrain mustard

  • 12 cherry tomatoes, halved

  • Salt and freshly ground black pepper

  • Basil leaves, to garnish



  • Cook the Jersey Royal new potatoes in lightly salted boiling water for around 15-20 minutes, until they are tender.

  • While the potatoes are cooking, put the asparagus in 1 tbsp of olive oil. Preheat a char-grill pan or the grill and cook the asparagus until tender.

  • Put the spring onions into a salad bowl and add lemon juice or vinegar, olive oil and mustard. Leave the mixture to marinate for 5-10 minutes.

  • Drain the Jersey Royals off and put them into the salad bowl, stirring them gently to mix in the dressing. Leave to cool for 10 minutes, then add the asparagus and tomatoes. Season and mix gently, the serve, scattered with basil leaves.