Jersey Royal Potato and Seaweed Salad with Sesame Dressing

A refreshing and flavorful salad showcasing the unique taste of Jersey Royal potatoes paired with locally sourced seaweed and a delicious sesame dressing. A Japanese-inspired dish utilizing Jersey's finest seasonal ingredients.

Prep Time

20 minutes

Total Time

45 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.44/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey•Asian•Japanese

Mood:

Healthy

Ingredients

Servings

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

£3.50

50gLocally Sourced Seaweed(Mixed variety such as Dulse, Sea Lettuce, and Nori flakes)

£4.00

200gFresh Jersey Asparagus(Trimmed and chopped into 1-inch pieces, optional but recommended)

£3.00

3 Spring Onions(Thinly sliced)

£0.60

6 Radishes(Thinly sliced)

£0.70

2tbspSesame Seeds(Toasted)

£0.25

2tbspSesame Oil(Toasted)

£0.30

3tbspSoy Sauce(Low Sodium)

£0.15

2tbspRice Vinegar

£0.20

1tbspJersey Honey(Or maple syrup for vegan option)

£0.50

1tspGrated Ginger(Fresh)

£0.10

1cloveGarlic(Minced)

£0.10

1tbspJersey Butter(Optional, for sautéing asparagus)

£0.25

To tasteSalt(Sea salt preferable)

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£13.75

£3.44 per serving

Instructions

1.
Boil the Jersey Royal Potatoes: Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender but still firm. Drain and let cool slightly.
2.
Prepare the Seaweed: If using dried seaweed, rehydrate according to package instructions. Chop larger pieces into smaller, manageable sizes. For fresh seaweed, rinse thoroughly to remove any sand or debris.
3.
Cook the Asparagus (Optional): Melt Jersey butter in a pan over medium heat. Sauté asparagus for 3-4 minutes, until tender-crisp. Season with salt and pepper.
4.
Make the Sesame Dressing: In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, Jersey honey, grated ginger, and minced garlic.
5.
Assemble the Salad: Halve or quarter the slightly cooled Jersey Royal potatoes depending on their size. In a large bowl, combine the potatoes, seaweed, asparagus (if using), spring onions, and radishes.
6.
Dress the Salad: Pour the sesame dressing over the salad and toss gently to coat everything evenly.
7.
Garnish and Serve: Sprinkle with toasted sesame seeds and serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (250g)

455 kcal / 1904 kJ

Carbs

54g

21% of RDA

Fat

21g

30% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

11 g

12% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, roast the potatoes in the oven with a drizzle of olive oil before adding them to the salad.

Experiment with different types of locally sourced seaweed to find your favorite flavor combination.

Add a protein source such as grilled tofu or edamame for a more substantial meal.

If you can't find Jersey honey, use another local honey or maple syrup.

The salad can be prepared ahead of time, but add the dressing just before serving to prevent the potatoes from becoming soggy.

Cooking Equipment

Large Pot

Whisk

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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