Jersey Royals new potatoes spring salad

I love what spring has to offer! With so many delicious seasonal vegetables it is easy to get lots of inspiration.

As the weather is getting warmer salads are always my number one choice. I have salad every day and if I want to make a meal of it then I often use new potatoes as well as other ingredients.

Tesco Jersey Royals new potatoes which heritage dates back 140 years, are grown in the island of Jersey and typically signify the start of spring. Jersey Royals carry the EU Protected Designation of Origin (PDO) which is a mark of authenticity just like other unique foods like Cornish clotted cream, Grana Padano or Parmigiano. They are in season now and only available for a limited period each year. This year, because of the severe cold weather in the UK they have been delayed, even the island of Jersey which usually has a milder climate has been affected.

Jersey Royals new potatoes have a distinctive kidney shape, waxy texture and delicate skins and they are earthy and nutty. They are ever so easy to prepare and are ideal for boiling or steaming; they are still produced and harvested using many traditional practices such as planting the seed potatoes by hand, fertilising them using seaweed harvested from Jersey beaches and harvesting from the islands steep slopes using winch and cables.

I have been challenged to make a recipe with them so I made a lovely seasonal salad adding asparagus, pea shoots, arugula and eggs for a healthy and nutritious lunch. After boiling them I have tossed the potatoes in olive oil and fresh herbs which makes them very tasty. A few mint leaves will add extra freshness to this dish.

Tesco Jersey Royal New Potatoes are available now @Tesco from early May until July depending on the crop available in a prepack and loose format.

Ingredients

• Jersey baby royals potatoes – 1 packet (450 g) – 2 cups
• eggs – 3
• pea shoots – handful
• arugola (rocket) leaves – handful
• asparagus – bunch
• black olives – 16
• fresh thyme and rosemary – 2 sprigs
• mint leaves – 5
• olive oil
• salt

Instructions

Wash the potatoes, put them in a saucepan and cover them with salty cold water. Boil them for 5 minutes and drain. Finely chop the rosemary and the thyme.

Pour 4 tbsp of olive oil in a pan over a source of heat and when it is hot add the potatoes. Stir for a minute then add the chopped thyme and rosemary. Cook for about 15 to 20 minutes or until the potatoes are soft. Keep stirring them so they will get nice and brown on all sides. If they get too brown add a little bit of water and put the lid on.

Trim the asparagus ends and peel them. You don’t need to peel them if they are thin asparagus. Steam or boil them for 5 to 7 minutes depending on how big they are.

Boil the eggs in cold water for 4 minutes then peel them and slice them into quarters.

Assemble your salad on a plate. Mix the potatoes with the salad leaves and a pinch of salt, add the asparagus, the torn mint leaves, the olives and the eggs. Add 2 tbsp of olive oil and mix well.

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