Jersey Royal Potato and Watercress Salad with Lemon-Dill Vinaigrette

Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a knife.

While the potatoes are cooking, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, dill, salt, and pepper.

Drain the potatoes and allow them to cool slightly. Once cool enough to handle, halve or quarter the potatoes, depending on their size.

In a large mixing bowl, combine the potatoes, watercress, and spring onions (if using).

Pour the lemon-dill vinaigrette over the salad and gently toss to coat.

Serve immediately or chill for later. Garnish with extra dill, if desired.