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Jersey Royal Potato Salad with Smoked Salmon and Dill
A classic potato salad elevated with the unique flavour of Jersey Royal potatoes, smoky salmon, and fresh dill, showcasing the best of Jersey's local produce.
Prep Time
20 minutes
Total Time
40 minutes
Calories
530 kcal
Difficulty
Easy
Equipment
4 items
Cost
£4.16/serving
Ingredients
Servings
4
1kgJersey Royal potatoes(Scrubbed clean, not peeled)
£4.50
200gSmoked salmon(Sliced)
£6.50
0.3cupFresh dill(Chopped)
£0.75
0.3cupJersey milk(Full fat or semi-skimmed)
£0.20
2tbspJersey butter(Unsalted)
£0.30
1tbspLemon juice(Freshly squeezed)
£0.15
1tspDijon mustard
£0.05
2tbspMayonnaise(Good quality, preferably homemade)
£0.10
2stalksSpring onions(Finely sliced)
£0.50
6smallRadishes(Thinly sliced)
£0.60
To tasteSea salt
£1.20
To tasteBlack pepper(Freshly ground)
£1.80
Total Cost
£16.65
£4.16 per serving
Instructions
- 1.Place the Jersey Royal potatoes in a large saucepan and cover with cold water. Add a generous pinch of sea salt.
- 2.Bring to a boil and cook until the potatoes are tender when pierced with a fork (approximately 15-20 minutes).
- 3.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.
- 4.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.
- 5.In a large bowl, gently mix the warm potatoes with the prepared dressing, sliced spring onions, and sliced radishes.
- 6.Add the chopped fresh dill and gently fold to combine.
- 7.Carefully fold in the smoked salmon, trying not to break it up too much.
- 8.Taste and adjust seasoning as needed.
- 9.Serve immediately or chill for later. Best served at room temperature.
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My Notes
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Nutrition Information
Nutrition per serving (375g)
530 kcal / 2217 kJ
Carbs
33g
13% of RDA
Fat
35g
50% of RDA
Protein
25g
50% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
4 g
4% of RDA
Sodium
700 mg
30% of RDA
Saturated Fat
15 g
75% of RDA
Chef's Tips
Don't overcook the potatoes, they should be tender but still hold their shape.
For a richer flavour, use a little more Jersey butter in the dressing.
Adding a tablespoon of chopped capers to the dressing provides a salty, briny note.
Garnish with extra fresh dill sprigs for a beautiful presentation.
Cooking Equipment
Large saucepan
Colander
Large bowl
Small bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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