Jersey Royal Potato and Watercress Salad with Lemon Vinaigrette

Place the Jersey Royal potatoes in a large saucepan and cover with cold water. Add a generous pinch of sea salt and the Jersey butter (if using). Bring to a boil, then reduce the 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 zest, lemon juice, Jersey double cream, olive oil, and Dijon mustard. Season to taste with salt and pepper.

Once the potatoes are cooked, drain them well and allow them to cool slightly. While still warm, slice them in half or quarters, depending on their size.

In a large bowl, combine the sliced potatoes, watercress, radishes, spring onions, chopped mint, and chopped parsley.

Pour the lemon vinaigrette over the salad and gently toss to combine. Taste and adjust seasoning if necessary.

Serve immediately or chill for later. The salad is best enjoyed when the potatoes are still slightly warm.