Jersey Royal Potato and Artichoke Heart Salad with Lemon Vinaigrette

Scrub the Jersey Royal potatoes and boil them in salted water until tender, about 15-20 minutes. Test for doneness with a fork.

While the potatoes are cooking, prepare the lemon vinaigrette: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, and Jersey milk. Season with salt and pepper to taste.

Drain the potatoes and let them cool slightly. While still warm, melt the Jersey butter and toss the potatoes in it. This will add a lovely richness.

Once the potatoes are cool enough to handle, halve or quarter them depending on their size.

In a large bowl, combine the cooked potatoes, marinated artichoke hearts, red onion, capers, and parsley. If using, add radishes.

Pour the lemon vinaigrette over the salad and gently toss to combine.

Serve immediately or chill for later. The flavours will meld together beautifully as it sits.