Jersey Royal Potato and Feta Salad with Mint and Lemon

Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a pinch of sea salt. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well and allow to cool slightly.

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

Once the potatoes are cool enough to handle, gently crush them with a fork or knife (slightly breaking the skin and flesh), or halve or quarter depending on their size. Toss them with Jersey butter while still warm. This enhances their naturally sweet flavour.

In a large bowl, combine the crushed or halved potatoes, crumbled feta cheese, chopped fresh mint, sliced radishes and asparagus (if using).

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

Taste and adjust seasoning as needed. Serve immediately or slightly chilled.