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Jersey Royal Potato and Seaweed Salad with Miso Dressing
A refreshing and savory salad showcasing the unique flavors of Jersey, featuring Jersey Royal potatoes, locally sourced seaweed, and a creamy miso dressing.
Prep Time
20 minutes
Total Time
45 minutes
Calories
485 kcal
Difficulty
Easy
Equipment
4 items
Cost
£3.59/serving
Season:
Dietary:
Mood:
Ingredients
Servings
4
750gJersey Royal Potatoes(Small to medium sized)
£3.50
50gLocally Sourced Seaweed(Mixed variety, such as sea lettuce, dulse or nori, rehydrated if necessary)
£4.00
200gJersey Asparagus(Trimmed)
£3.75
6Radishes(Thinly sliced)
£0.75
3Spring Onions(Finely sliced)
£0.60
2tbspFresh Parsley(Chopped)
£0.30
2tbspMiso Paste(White or yellow miso)
£0.50
2tbspRice Vinegar
£0.20
2tbspJersey Milk
£0.15
1tbspSesame Oil
£0.15
1tspSoy Sauce(Tamari for gluten-free)
£0.05
2tbspJersey Butter(Optional - for glazing the asparagus)
£0.30
1tspBlack Sesame Seeds(For garnish)
£0.10
Total Cost
£14.35
£3.59 per serving
Instructions
- 1.Wash the Jersey Royal potatoes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender but not falling apart. Drain and let cool slightly.
- 2.While the potatoes are cooking, prepare the asparagus. Melt the Jersey butter in a pan over medium heat. Add the asparagus and cook for 3-5 minutes, until tender-crisp, tossing occasionally. Remove from pan and set aside to cool.
- 3.While the potatoes are cooling, prepare the miso dressing. In a small saucepan, whisk together the miso paste, rice vinegar, Jersey milk, sesame oil, and soy sauce until smooth. Heat gently over low heat for a minute or two to dissolve the miso. Do not boil. Let cool.
- 4.Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.
- 5.In a large bowl, combine the cooked Jersey Royal potatoes, rehydrated seaweed (if needed), sliced Jersey asparagus, radishes, spring onions, and fresh parsley.
- 6.Pour the miso dressing over the salad and toss gently to coat everything evenly.
- 7.Garnish with black sesame seeds and serve immediately, or chill for later.
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My Notes
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Nutrition Information
Nutrition per serving (259g)
485 kcal / 2029 kJ
Carbs
59g
23% of RDA
Fat
22g
31% of RDA
Protein
17g
34% of RDA
Detailed Breakdown
Fibre
11 g
37% of RDA
Sugar
8 g
9% of RDA
Sodium
780 mg
34% of RDA
Saturated Fat
9 g
45% of RDA
Chef's Tips
For a richer flavor, you can add a drizzle of toasted sesame oil to the finished salad.
If you can't find fresh seaweed, you can use dried seaweed flakes, rehydrated according to package instructions.
Add a poached Jersey egg on top for a more substantial meal.
Adjust the amount of miso paste according to your taste preference. Start with less and add more as needed.
Experiment with other seasonal vegetables like peas or broad beans.
If you prefer a vegan version, substitute the Jersey milk for unsweetened almond or soy milk.
Cooking Equipment
Large pot
Small saucepan
Whisk
Large bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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