Jersey Royal Potato & Watercress Salad with Pickled Onions & Crumbled Goats Cheese

**Pickle the Onions:** In a small saucepan, combine the white wine vinegar, sugar, salt, and peppercorns. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the sliced red onion and simmer for 5 minutes, or until the onions are slightly softened. Remove from heat and set aside to cool. They will continue to pickle as they cool. For best results, make these ahead and let them sit for at least an hour.

**Cook the Potatoes:** Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a knife. Drain the potatoes well and allow them to cool slightly. Once cool enough to handle, halve or quarter them, depending on their size.

**Prepare the Dressing:** In a small bowl, whisk together the melted Jersey butter, lemon juice, and olive oil. Season with salt and pepper to taste.

**Assemble the Salad:** In a large bowl, gently toss the warm potatoes with the prepared dressing. Add the watercress and pickled onions (draining off any excess pickling liquid). Gently toss again to combine.

**Serve:** Transfer the salad to a serving platter or individual plates. Crumble the Jersey goats cheese over the top and garnish with chopped fresh chives. Serve immediately or at room temperature.