Jersey Royal Potato Salad with Capers and Mustard Vinaigrette

Place the Jersey Royal potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender but not falling apart. A knife should easily pierce through the potato.

While the potatoes are cooking, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, Jersey milk, salt, and pepper until emulsified.

Drain the potatoes and return them to the pot. Add the Jersey butter and toss gently to coat. Allow the potatoes to steam dry for a few minutes.

Lightly crush some of the potatoes with a fork to release their flavour and help the vinaigrette absorb better.

Pour the vinaigrette over the warm potatoes and toss gently to coat evenly.

Add the capers, chopped parsley, chopped chives, sliced radishes, and sliced spring onions. Toss gently to combine.

Season to taste with additional salt and pepper, if needed. Serve warm or at room temperature.