Jersey Royal Potato and Green Bean Salad with Dijon Vinaigrette

Place the Jersey Royal potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until tender, about 20-25 minutes, depending on their size. Drain well and set aside to cool slightly.

While the potatoes are cooking, bring a small saucepan of salted water to a boil. Add the green beans and blanch for 3-4 minutes, until bright green and tender-crisp. Immediately plunge them into ice water to stop the cooking process. Drain well and set aside.

Melt the Jersey butter in a small saucepan over medium heat. Add the minced shallot and cook until softened and translucent, about 5 minutes. Remove from heat and set aside to cool slightly.

In a large bowl, whisk together the Dijon mustard, white wine vinegar, and olive oil. Stir in the cooled shallot butter mixture. Add the Jersey milk for a creamy texture. Season with salt and pepper to taste.

Once the potatoes are cool enough to handle, cut them in half or quarters, depending on their size. Add them to the bowl with the vinaigrette, along with the blanched green beans and chopped parsley. Toss gently to combine.

Serve the salad warm or at room temperature. Garnish with thinly sliced radishes and fresh watercress, if desired.