Jersey Royal Potato and Watercress Salad with Mustard Vinaigrette

A simple and refreshing salad showcasing the delicate flavor of Jersey Royal potatoes and the peppery bite of watercress, dressed in a tangy mustard vinaigrette.

Prep Time

15 minutes

Total Time

35 minutes

Calories

1877 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.00/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack•Soup•Salad

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Small, even sized)

£2.50

100gWatercress(Roughly chopped, washed and dried thoroughly)

£1.00

2tbspDijon Mustard(Good quality)

£0.15

2tbspWhite Wine Vinegar

£0.05

6tbspOlive Oil(Extra Virgin)

£0.30

to tasteSea Salt(Flaky sea salt)

to tasteBlack Pepper(Freshly ground)

Total Cost

£4.00

£1.00 per serving

Instructions

1.
Wash the Jersey Royal potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt.
2.
Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a knife. Drain well.
3.
While the potatoes are cooking, prepare the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard and white wine vinegar.
4.
Gradually whisk in the olive oil until the vinaigrette is emulsified and creamy.
5.
Season the vinaigrette to taste with sea salt and black pepper.
6.
Once the potatoes are cool enough to handle, gently crush them slightly with the back of a fork or spoon. This will help them absorb the vinaigrette.
7.
In a large bowl, combine the crushed Jersey Royal potatoes, watercress, and mustard vinaigrette. Toss gently to coat.
8.
Serve the salad immediately or chill for later. It's best served at room temperature or slightly chilled.

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My Notes

Nutrition Information

Nutrition per serving (179g)

1877 kcal / 7853 kJ

Carbs

124g

48% of RDA

Fat

149g

213% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

15 g

17% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

Don't overcook the potatoes, as they will become mushy. They should be tender but still hold their shape.

For extra flavor, add a finely chopped shallot or some fresh herbs like chives or parsley to the salad.

This salad pairs wonderfully with a creamy soup, such as a leek and potato soup or a pea and ham soup.

Cooking Equipment

Large Pot

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Jersey Cauliflower and Leek Soup

A velvety smooth soup made with roasted cauliflower, tender leeks, and finished with Jersey cream. Comfort in a bowl for November lunches.

45 minutes

6 servings

Easy

"Pairs perfectly with this starter"

Dessert

Jersey Apple Crumble with Hazelnut Streusel and Vanilla Bean Jersey Cream

A comforting apple crumble with a nutty hazelnut streusel topping and a decadent vanilla bean infused Jersey cream. A perfect dessert to follow a hearty meal.

55 minutes

6 servings

Easy

"Apple crumble offers a classic comfort food dessert that perfectly complements the soup's cozy nature. The tartness of the apples and the nutty crumble provide a delightful contrast to the savory soup, while the inclusion of Jersey cream maintains the regional theme and echoes the soup's richness."

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Chef's Tips

Don't overcook the potatoes, as they will become mushy. They should be tender but still hold their shape.

For extra flavor, add a finely chopped shallot or some fresh herbs like chives or parsley to the salad.

This salad pairs wonderfully with a creamy soup, such as a leek and potato soup or a pea and ham soup.

Jersey Royal Potato and Watercress Salad with Mustard Vinaigrette

Ingredients

Instructions