With Jersey Royal potato season coming into its own, it felt like the perfect moment to start a new series: 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’sWhat I would cook for… the first BBQ of the year.
My first BBQ of the year is usually mid-late April, if I’m lucky – which corresponds perfectly with Jersey Royal season. And you can’t have a BBQ without a potato salad now, can you?
My recipe is made with lots of gorgeous pickley bits, and topped with perfectly boiled eggs. Boiled eggs are a potato salad non-negotiable, in my opinion.
BEST EVER JERSEY ROYAL POTATO SALAD
Exactly what it says on the tin! If you can't get your hands on Jersey Royals, salad potatoes will work nicely, too.
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 crème fraîche
- 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
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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 let them cool for 15 minutes.
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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 set the timer for 7 minutes. Drain, and immediately run them under cold water to stop them from cooking any further.
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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, letting them soak it all up.
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In a smaller bowl, combine the mayonnaise, crème fraîche, 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, until they are evenly coated.
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Peel the eggs, and chop them into quarters. Stir most of them through the potatoes, saving some for the top.
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Arrange the potato salad on a serving dish, or plate. Finish with the remaining sliced egg and a sprinkling of 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.
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