Jersey Royal Potato and Watercress Salad with Cider Dressing

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.

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.

Gradually whisk in the extra virgin olive oil until the dressing is emulsified and smooth.

Once the potatoes are cool enough to handle, cut them in half or quarters if they are large.

In a large bowl, gently combine the cooked potatoes, watercress, sliced radishes, and spring onions.

Pour the cider vinaigrette over the salad and toss gently to coat. Be careful not to overdress.

If using, gently fold in the hard-boiled eggs.

Sprinkle with fresh chopped parsley and serve immediately or chilled.