Jersey Royal Potato and Apple Salad with Grain Mustard Dressing

Place the Jersey Royal potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a knife. Drain well and allow to cool slightly.

While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the melted Jersey butter, olive oil, Jersey milk, grain mustard, and white wine vinegar. Season to taste with salt and pepper.

Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.

In a large bowl, combine the cooked potatoes, diced apples, chopped celery, diced red onion, chopped parsley, and chives.

Pour the grain mustard dressing over the salad and toss gently to combine. Make sure that the potatoes are still slightly warm as they will absorb more of the flavour.

Serve immediately or chill for later. This salad is best enjoyed within a day or two.