Jersey Royal Potato Salad with Mustard Vinaigrette and Crispy Bacon

Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes, depending on size. Drain well and allow to cool slightly. If using larger potatoes, halve or quarter them.

While the potatoes are cooking, fry the diced bacon in a pan over medium heat until crispy. Remove the bacon from the pan and drain on paper towels, reserving 1 tablespoon of the bacon fat.

In a small bowl, whisk together the Dijon mustard, white wine vinegar, and the reserved tablespoon of bacon fat. Slowly drizzle in the olive oil, whisking constantly until the vinaigrette is emulsified. Season to taste with salt and pepper. Add Jersey milk if the vinaigrette is too thick.

In a large bowl, gently toss the slightly cooled potatoes with the mustard vinaigrette, chopped chives, and sliced spring onions.

Gently stir in the crispy bacon, reserving a little for garnish.

Serve the potato salad warm or at room temperature. Garnish with the remaining crispy bacon and a knob of Jersey butter (optional). Serve on a bed of local seasonal salad leaves if desired.