jersey royal potato salad

Lindsey Bareham

I had my heftiest food bill ever shopping at Daylesford Farm for Easter Sunday lunch. One of the shockers was £20 for very early, very tiny Jersey royal potatoes. I insisted on scrubbing and scraping every last one and couldn’t get my nails clean for days. Anyway, they were delicious boiled with the inevitable roast lamb, leftovers roasted with chicken. Slightly bigger, less ruinous Jersey royals went into this potato salad enjoyed with barbecued squid.

serves 2, prep 15 min, cook 15 min

500g even-sized Jersey royal potatoes
few sprigs mint
2 tbsp decent mayonnaise
1 tbsp lemon juice or white wine vinegar
2 tbsp best olive oil
small bunch chives

Scrub or scrape the potatoes. Place in a pan with plenty of cold water and ½ teaspoon salt. Set aside the delicate mint leaves and place remaining in the pan. Simmer for about 10 min until just done. Drain. Meanwhile make the dressing. Place the mayo in a mixing bowl — it’s important it goes in first and other ingredients are added to it — beat in the lemon juice and then the olive oil to make a creamy dressing with the consistency of ketchup.

When the potatoes are done, drain and lay out on a chopping board. Leave small potatoes whole, halve medium small potatoes and slice or chunk bigger ones. Tip the hot potatoes into the dressing. Mix thoroughly. Finely chop the reserved mint leaves and finely slice the chives; you want a generous tablespoonful. Add mint and most of the chives to the mixing bowl. Toss then transfer to your serving dish and garnish with remaining chives just before serving.