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Jersey Royal Potato and Watercress Salad with Cider Dressing
A refreshing salad showcasing the delicate flavour of Jersey Royal potatoes, the peppery bite of watercress, and a tangy cider vinaigrette made with locally sourced cider. A perfect light lunch or side dish, celebrating the best of Jersey's produce.
Prep Time
15 minutes
Total Time
35 minutes
Calories
585 kcal
Difficulty
Easy
Equipment
3 items
Cost
£2.49/serving
Ingredients
Servings
4
1kgJersey Royal Potatoes(Scrubbed, but not peeled if young and thin-skinned)
£4.50
200gWatercress(Fresh, washed and trimmed)
£1.50
10 Radishes(Thinly sliced)
£0.75
4 Spring Onions(Thinly sliced)
£0.60
2 Free-range Eggs (optional)(Hard-boiled, peeled and quartered, use eggs from Jersey if possible.)
£0.70
25gJersey Butter(Optional, for enriching the potatoes)
£0.40
60mlLocal Dry Cider(Use a good quality dry Jersey cider)
£0.50
1tablespoonApple Cider Vinegar
£0.10
1teaspoonDijon Mustard
£0.05
1tablespoonJersey Milk (or double cream)(For a richer dressing)
£0.15
4tablespoonsExtra Virgin Olive Oil
£0.30
2tablespoonsFresh Parsley(Chopped)
£0.30
to tasteSea Salt
£0.05
to tasteBlack Pepper(Freshly ground)
£0.05
Total Cost
£9.95
£2.49 per serving
Instructions
- 1.Place the Jersey Royal potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until tender. Drain well. If using the Jersey butter, melt it over the potatoes and allow it to be soaked in for a few minutes, set aside to cool slightly.
- 2.While the potatoes are cooking, prepare the cider vinaigrette. In a small bowl, whisk together the local dry cider, apple cider vinegar, Dijon mustard, Jersey milk (or double cream if using), salt, and pepper.
- 3.Gradually whisk in the extra virgin olive oil until the dressing is emulsified and smooth.
- 4.Once the potatoes are cool enough to handle, cut them in half or quarters if they are large.
- 5.In a large bowl, gently combine the cooked potatoes, watercress, sliced radishes, and spring onions.
- 6.Pour the cider vinaigrette over the salad and toss gently to coat. Be careful not to overdress.
- 7.If using, gently fold in the hard-boiled eggs.
- 8.Sprinkle with fresh chopped parsley and serve immediately or chilled.
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My Notes
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Nutrition Information
Nutrition per serving (344g)
585 kcal / 2447 kJ
Carbs
49g
19% of RDA
Fat
37g
53% of RDA
Protein
14g
28% of RDA
Detailed Breakdown
Fibre
6 g
20% of RDA
Sugar
8 g
9% of RDA
Sodium
210 mg
9% of RDA
Saturated Fat
9 g
45% of RDA
Chef's Tips
For an extra layer of flavour, you can quickly pan-fry some smoked bacon lardons and add them to the salad. However, this makes the dish no longer vegetarian.
Adjust the amount of cider and vinegar in the dressing to suit your taste. A sweeter cider will need less vinegar.
The salad is best served fresh, but can be stored in the refrigerator for up to 24 hours. The watercress may wilt slightly, but the flavour will still be delicious.
For a vegan option, omit the milk/cream in the dressing or substitute with plant based alternative.
Cooking Equipment
Large saucepan
Whisk
Large bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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