Jersey Royal Potato Salad with Dill and Mustard

Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a knife.

While the potatoes are cooking, prepare the mustard dressing. In a small saucepan, melt the Jersey butter over low heat. Whisk in the Jersey milk, Dijon mustard, white wine vinegar, and caster sugar. Simmer gently for 2-3 minutes, whisking constantly, until the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Drain the cooked potatoes and let them cool slightly. Once they are cool enough to handle, cut them into halves or quarters, depending on their size.

In a large bowl, combine the warm potatoes, fresh dill, spring onions, and (if using) blanched asparagus.

Pour the mustard dressing over the potato mixture and gently toss to coat. Be careful not to overmix, as the potatoes are delicate.

Taste and adjust seasoning as needed. Serve warm or at room temperature. The flavours will develop further if left to sit for a while before serving.