Jersey Royal Potato and Jersey Crab Salad Niçoise

A Jersey twist on the classic Salad Niçoise, showcasing the island's best: Jersey Royal potatoes, fresh Jersey crab, and seasonal green beans.

Prep Time

20 minutes

Total Time

40 minutes

Calories

565 kcal

Difficulty

Easy

Equipment

3 items

Cost

£5.47/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey•Mediterranean

Main Ingredient:

Seafood•Eggs

Mood:

Healthy

Ingredients

Servings

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

£3.50

250gFresh Jersey Crab Meat(White and brown meat, picked clean)

£12.00

200gGreen Beans(Topped and tailed)

£1.20

4Free-Range Eggs(Large)

£1.50

50gKalamata Olives(Pitted and halved)

£1.00

250gCherry Tomatoes(Halved)

£1.00

0.3Red Onion(Thinly sliced)

£0.15

0.3cupFresh Basil Leaves(Chopped)

£0.75

2tablespoonsJersey Milk(Full Fat)

£0.10

4tablespoonsExtra Virgin Olive Oil

£0.50

2tablespoonsWhite Wine Vinegar

£0.10

1teaspoonDijon Mustard

£0.05

To tasteSea Salt

£0.01

To tasteFreshly Ground Black Pepper

£0.02

Total Cost

£21.88

£5.47 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
Once the potatoes are cool enough to handle, halve or quarter them, depending on their size.
6.
In a large bowl, combine the potatoes, green beans, crab meat, olives, cherry tomatoes, and red onion.
7.
Pour the vinaigrette over the salad and gently toss to coat.
8.
Arrange the salad on individual plates and top with the quartered eggs and chopped basil leaves.
9.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (330g)

565 kcal / 2364 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

11 g

12% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For an extra touch of Jersey flavour, add a knob of Jersey butter to the potatoes after draining them.

Use other seasonal vegetables that are available in Jersey such as asparagus or radishes.

Make the vinaigrette ahead of time and store it in the refrigerator until ready to use.

Cooking Equipment

Large Pot

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Jersey Crab Salad Niçoise

Ingredients

Instructions