Jersey Royal Potato and Local Radish Salad with Lemon Herb Dressing

Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender but still firm. Drain well.

While the potatoes are cooking, prepare the dressing: In a small bowl, whisk together the melted Jersey butter, olive oil, Jersey single cream, lemon juice, lemon zest, chopped parsley, and chopped mint.

Season the dressing to taste with salt and pepper.

Once the potatoes are cooked and slightly cooled, halve or quarter them depending on their size.

In a large bowl, combine the cooked potatoes, sliced radishes, and chopped spring onions.

Pour the lemon-herb dressing over the salad and gently toss to coat.

If using, gently fold in the Jersey watercress just before serving.

Serve the salad warm or at room temperature.