Jersey Royal Potato and Watercress Salad with Crème Fraîche

Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes, depending on size. They should be easily pierced with a fork.

While the potatoes are cooking, prepare the crème fraîche dressing. In a mixing bowl, combine the crème fraîche, lemon juice, chopped chives, salt, and pepper. Mix well and set aside.

Once the potatoes are cooked, drain them in a colander and let them steam dry for a few minutes. Return them to the pot and gently toss with the Jersey butter until coated.

Allow the potatoes to cool slightly, then halve or quarter them if they are large. Be careful not to over handle them.

Gently toss the cooled potatoes with the watercress and the crème fraîche dressing. Be careful not to bruise the watercress.

Transfer the salad to a serving bowl. Garnish with thinly sliced radishes (if using) and serve immediately or chill for later.