Jersey Royal Potato and Seaweed Salad with Miso Dressing

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.

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.

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.

Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.

In a large bowl, combine the cooked Jersey Royal potatoes, rehydrated seaweed (if needed), sliced Jersey asparagus, radishes, spring onions, and fresh parsley.

Pour the miso dressing over the salad and toss gently to coat everything evenly.

Garnish with black sesame seeds and serve immediately, or chill for later.