Jersey Royal Potato and Jersey Bean Salad with Lemon Vinaigrette

A refreshing and flavorful salad showcasing the best of Jersey's produce: Jersey Royal potatoes, Jersey beans, and a zesty lemon vinaigrette. Perfect for a light lunch.

Prep Time

15 minutes

Total Time

35 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.81/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Small to medium size, scrubbed clean)

£3.50

250gJersey Beans(Fresh, trimmed)

£3.00

250gCherry Tomatoes(Halved)

£1.50

4Spring Onions(Finely sliced)

£0.75

1tbspFresh Mint(Chopped)

£0.50

1tbspFresh Parsley(Chopped)

£0.50

1Lemon(Zest and juice)

£0.60

4tbspExtra Virgin Olive Oil(Good quality)

£0.40

1tbspJersey Butter

£0.20

2tbspJersey Milk(Optional - for creamier dressing)

£0.10

To tasteSea Salt

£0.10

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£11.25

£2.81 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
In a large salad bowl, combine the cooked potatoes, Jersey beans, halved cherry tomatoes, and sliced spring onions.
5.
Pour the lemon vinaigrette over the salad and gently toss to coat.
6.
Stir in the chopped fresh mint and parsley.
7.
Serve immediately or chill for later. Garnish with extra fresh herbs if desired.

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My Notes

Nutrition Information

Nutrition per serving (321g)

495 kcal / 2071 kJ

Carbs

50g

19% of RDA

Fat

29g

41% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

9 g

10% of RDA

Sodium

120 mg

5% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer flavour, toss the potatoes with a knob of Jersey butter after draining them.

Adjust the amount of lemon juice and olive oil in the vinaigrette to your preference.

This salad is also delicious with grilled halloumi or smoked salmon.

If you don't have Jersey beans, use green beans or broad beans instead.

Add other seasonal Jersey vegetables to the salad, such as radishes or cucumber.

Cooking Equipment

Large pot

Small bowl

Whisk

Salad bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Jersey Bean Salad with Lemon Vinaigrette

Ingredients

Instructions