Disclosure: This is a commissioned recipe post for Tesco Jersey Royal New Potatoes
Spring has arrived and isn’t it beautiful? Time to crack open all the windows, put the washing on the line and rustle up a light and fresh meal to enjoy dining al fresco in the garden. I love all the seasonal produce that’s available this season, Tesco Jersey Royal New Potatoes are one of my absolute favourite vegetables, they’re only available between April until July yet they’re so versatile. This potato salad recipe is bursting with flavour and is the ideal accompaniment to your barbecues this spring.
Introducing Tesco Jersey Royal New Potatoes
This season I cannot get enough of Tesco Jersey Royal New Potatoes. They’re so tasty and have an earthy, nutty flavour with a waxy texture and delicate skin. They can be eaten with the skin on or off which means they’re ideal for boiling, steaming or roasting too!
I’ve created a beautiful Jersey Royal New Potato salad as they’re one of my favourite potatoes to eat cold. I once ate this dish on holiday and it evokes so many memories for me, I love to recreate it for our lighter nights and warm evenings. I’ve thrown in some strong flavours with the capers and olives but they all work beautifully together to create a fresh side dish I am pretty sure you’ll want to create more of this season.
- 450g Tesco Jersey Royal New Potatoes
- 1 Lemon
- Olive Oil
- Extra Virgin Olive Oil
- 50g Greek Olives
- 2 tablespoons Capers (drained)
- 6 Spring Onions
- Fresh Coriander
Gently scrub the potatoes under water and place in a large pan of salted water. Boil for 20 minutes or until the potatoes are tender and still holding their iconic kidney shape.
Drain the potatoes and set aside. Once cool enough to handle, slice into rough chunks either removing the skin entirely or partially removing it (whatever is your preference).
Place the chunks of potato into a large bowl and squeeze in the juice of one lemon. Add a tablespoon of Extra Virgin Olive Oil, season with black pepper and sea salt. Toss well to allow the potatoes to soak up all the delicious flavours.
De-stone the olives by placing the blade of a kitchen knife on top of them and gently pressing down. Chop the flesh of the olives into rough pieces. Heat one tablespoon of olive oil in a small frying pan and fry off the capers and olives for 2-3 minutes until crispy.
Once cooled completely, the potatoes are ready to dress. Roughly chop the coriander leaves and spring onions and stir them through the salad. Stir half of the olive and caper mix into the salad too. To dress the potato salad for your best buffet table, sprinkle over the top the rest of the mixture and serve.