Jersey Royal Potato Salad Recipe
It’s a dish that everyone has their own recipe for and is a versatile companion for so many meals – the simple yet mighty potato salad. The classic variation pairs the creaminess of buttery potatoes and a rich mayonnaise base with the tangy sourness of mustard, cornichons, or capers.
This recipe comes from Dominic Chapman, a fourth-generation chef at the Castle Hotel in Taunton and former Head Chef for Heston Blumenthal. This elegant side dish opts for the Jersey Royal to complement garlicky aioli with some decorative (and delicious) charred spring onions. A typical side dish to accompany grilled meats at any summer barbecue, these moreish potatoes would pair wonderfully with our Lidgate Lamb & Chilli Burgers which are on offer this week. Made with the best quality meat, these burgers are bursting with vibrant flavour, with fresh coriander and chilli bringing out the sweetness of the lamb.
INGREDIENTS - Serves 4
300g of Jersey Royal potatoes
3 sprigs of fresh mint
10 spring onions (washed)
1 shallot (finely chopped)
40g of baby capers
1 tbsp of parsley (chopped)
1 tbsp of chives (chopped)
1 tbsp of chervil (chopped)
1 handful of pea shoots
salt
black pepper
For the Aioli
3 free-range egg yolks
4 garlic cloves
juice of half a lemon
salt
black pepper
150ml of extra virgin olive oil
1 pinch of saffron
METHOD
1. Place the Jersey Royals into a pan and bring to the boil. Reduce the heat and leave to simmer for 10-12 minutes, or until tender and just cooked through. Remove from the heat and add 3 sprigs of fresh mint to the water to infuse as it cools.
2. Meanwhile, blanch 4 of the spring onions in salted boiling water for 2 minutes, remove and refresh in ice cold water
3. Place a griddle pan on a very high heat. Drain the water off the spring onions and slice in half lengthways. Brush with a little vegetable oil on the cut-side and chargrill until slightly blackened. Season with salt and set aside.
4. While the potatoes are cooling, make a start on the aioli. Blend the egg yolks, garlic cloves, lemon juice, saffron and a pinch each of salt and pepper in a food processor.
5. Slowly pour the olive oil into the blender in a steady stream while the food processor is running, until it forms a thick sauce.
6. Spoon the aioli into a large mixing bowl and combine with the sliced spring onions, diced shallot, capers and chopped herbs.
7. Once the potatoes and cool, drain and cut into bite size pieces. Combine in a bowl with the aioli and season with salt and pepper. Divide into 4 bowls and garnish with the charred spring onions and some pea shoots.
Recipe originally found at: https://www.greatbritishchefs.com/recipes/potato-salad-recipe
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