Jersey Strawberry & Jersey Royal Potato Salad with Poppy Seed Dressing

Place the Jersey Royal potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender but still firm. Drain well and allow to cool slightly.

While the potatoes are cooking, prepare the poppy seed dressing. In a small bowl, whisk together the melted Jersey butter, Jersey milk, apple cider vinegar, poppy seeds, Dijon mustard, salt, pepper, and honey (if using). Taste and adjust seasonings as needed.

Once the potatoes are cool enough to handle, slice them into halves or quarters, depending on their size.

In a large bowl, combine the sliced Jersey Royal potatoes, Jersey strawberries, mixed salad leaves, spring onions, mint, and basil.

Pour the poppy seed dressing over the salad and gently toss to coat. Be careful not to over-dress the salad; you may not need all of the dressing. You can serve the rest on the side.

Serve immediately or chill for later. The salad is best enjoyed within a few hours of preparation.