Jersey Royal Potato and Watercress Salad with Smoked Salmon

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 fork. Drain well and set aside to cool slightly.

While the potatoes are cooling, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and Jersey milk (if using). Season with salt and pepper to taste.

Once the potatoes are cool enough to handle, slice them into ½ inch thick rounds (or keep whole if small).

In a large bowl, gently toss the sliced potatoes, watercress, sliced radishes, and spring onions together.

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

Arrange the salad on plates and top with slices of smoked salmon. If desired, dot with small knobs of Jersey butter.

Serve immediately or chilled.