Jersey Royal Potato and Radish Salad with Horseradish Dressing

Scrub the Jersey Royal potatoes, but do not peel them. Thinly slice the potatoes into rounds about 3-4 mm thick.

Place the sliced potatoes in a saucepan and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

While the potatoes are cooking, prepare the horseradish dressing. Melt the Jersey butter in a small saucepan over low heat. Gradually whisk in the Jersey milk until smooth and creamy.

Remove the saucepan from the heat and whisk in the horseradish sauce and lemon juice. Season to taste with salt and pepper. Let the dressing cool slightly.

In a large mixing bowl, combine the cooked potatoes, thinly sliced radishes, chopped chives, and chopped parsley.

Pour the creamy horseradish dressing over the potato and radish mixture. Gently toss to coat evenly.

Serve the salad immediately or chill for later. Garnish with extra chives if desired.