Jersey Royal Potato and Smoked Salmon Salad with Dill Dressing

A flavorful and satisfying salad showcasing the delicate flavour of Jersey Royal potatoes paired with rich smoked salmon and a creamy dill dressing. This recipe utilizes fresh Jersey ingredients for an authentic taste of the island.

Prep Time

15 minutes

Total Time

40 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

5 items

Cost

£4.07/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Jersey

Main Ingredient:

Fish

Mood:

Comfort Food•Healthy

Ingredients

Servings

1kgJersey Royal Potatoes(Scrubbed, not peeled)

£4.50

200gSmoked Salmon(Sliced)

£6.00

200gAsparagus(Local, seasonal asparagus)

£2.75

2tablespoonsJersey Butter(Unsalted)

£0.30

4 Spring Onions(Finely sliced)

£0.75

6 Radishes(Thinly sliced)

£0.60

3tablespoonsFresh Dill(Finely chopped)

£1.00

100mlJersey Milk(Full fat)

£0.25

1tablespoonWhite Wine Vinegar

£0.05

1teaspoonDijon Mustard

£0.05

to taste Sea Salt

£0.01

to taste Black Pepper

£0.01

Total Cost

£16.27

£4.07 per serving

Instructions

1.
Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 20-25 minutes. Drain well and set aside to cool slightly.
2.
While the potatoes are cooking, prepare the asparagus. Snap off the tough ends and blanch them in boiling water for 2-3 minutes until bright green and slightly tender. Immediately plunge into ice water to stop the cooking process. Drain well and set aside.
3.
To make the dill dressing, whisk together the Jersey milk, white wine vinegar, Dijon mustard, chopped dill, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
4.
In a large bowl, combine the slightly cooled Jersey Royal potatoes (cut into halves or quarters if large), blanched asparagus, sliced spring onions, and radishes.
5.
Gently toss the potato mixture with the dill dressing, ensuring everything is evenly coated. Add the Jersey butter whilst the potatoes are still warm to add an extra creamy and rich flavour.
6.
Arrange the dressed potato salad on serving plates. Top with the sliced smoked salmon.
7.
Garnish with extra fresh dill, if desired, and serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (388g)

475 kcal / 1987 kJ

Carbs

42g

16% of RDA

Fat

24g

34% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a richer dressing, substitute the Jersey milk with Jersey cream.

If you don't have asparagus, substitute with other seasonal green vegetables like green beans or broad beans.

For an extra bit of local flair, add some Jersey sea salt flakes on top of the salad before serving.

Cooking Equipment

Large pot

Whisk

Large bowl

Small Bowl

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Smoked Salmon Salad with Dill Dressing

Ingredients

Instructions