Jersey Royal Potato and Jersey Crab Salad Niçoise

Place the Jersey Royal potatoes in a large pot, cover with cold water and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and allow to cool slightly.

While the potatoes are cooking, bring another pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking process. Drain again and set aside.

In the same boiling water used for the green beans, gently lower the eggs and cook for 7 minutes for a soft-boiled egg. Immediately transfer to a bowl of ice water to stop the cooking process. Peel carefully and quarter each egg.

To make the vinaigrette, whisk together the olive oil, white wine vinegar, Dijon mustard, Jersey Milk, salt, and pepper in a small bowl. Adjust seasoning to taste.

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

In a large bowl, combine the potatoes, green beans, crab meat, olives, cherry tomatoes, and red onion.

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

Arrange the salad on individual plates and top with the quartered eggs and chopped basil leaves.

Serve immediately or chill for later.