Jersey Royal Potato Salad with Smoked Salmon and Dill

Place the Jersey Royal potatoes in a large saucepan and cover with cold water. Add a generous pinch of sea salt.

Bring to a boil and cook until the potatoes are tender when pierced with a fork (approximately 15-20 minutes).

While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the Jersey milk, melted Jersey butter, lemon juice, Dijon mustard, and mayonnaise. Season to taste with salt and pepper.

Drain the potatoes in a colander and allow them to cool slightly. Once cool enough to handle, halve or quarter them depending on their size. If the skin is peeling, remove only the very loose pieces of skin, most should remain.

In a large bowl, gently mix the warm potatoes with the prepared dressing, sliced spring onions, and sliced radishes.

Add the chopped fresh dill and gently fold to combine.

Carefully fold in the smoked salmon, trying not to break it up too much.

Taste and adjust seasoning as needed.

Serve immediately or chill for later. Best served at room temperature.