Jersey Royal Potato and Jersey Bean Salad with Lemon Vinaigrette

Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly. When cool enough to handle, halve or quarter the potatoes, depending on their size.

While the potatoes are cooking, bring a separate pot of salted water to a boil. Add the Jersey beans and cook for 3-4 minutes, until bright green and tender-crisp. Drain immediately and rinse under cold water to stop the cooking process.

In a small bowl, whisk together the lemon zest, lemon juice, olive oil, Jersey butter (melted), and Jersey milk (if using). Season with salt and pepper to taste.

In a large salad bowl, combine the cooked potatoes, Jersey beans, halved cherry tomatoes, and sliced spring onions.

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

Stir in the chopped fresh mint and parsley.

Serve immediately or chill for later. Garnish with extra fresh herbs if desired.