Jersey royal potato salad
Prep: 10 minutes
Cooking: 50 minutes
Serves: 2
- 500g Jersey royal potatoes
- 100g fresh broad beans
- 1 bunch of asparagus
- Oil for cooking
- For the sauce:
- 5 sprigs of tarragon, leaves only
- Leaves from 2 sprig of oregano
- 2 tablespoons of parsley leaves
- 1 fresh garlic clove
- 2 tablespoons of good quality olive oil
- Juice from 1/2 lemon
- Large pinch of salt
- 100g watercress (plus extra for service)
- 2 tablespoons of pumpkin seeds
Method
Preheat the oven to 200C
Boil the potatoes whole in salted water until just cooked (10-15 minutes)
Add the broad beans for 2 minutes and drain
Remove the potatoes and cut in halves or thirds, depending on their size
Place on a baking tray, drizzle with plain oil and sprinkle with a little salt and bake for 20 minutes or until golden and crispy
Peel the broad beans (optional) and blend the sauce ingredients
Preheat a little oil in a frying pan and fry the asparagus for 3-4 minutes until starting to colour
Serve everything on a platter with extra sauce on the side
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