Fussels Farm Tours now available. Find out more

Jersey Royal Potato Salad

Prep Cooking Serves
10 mins 50 mins 2 Adults

Complement your main dish with this delicious potato salad side.

Recipe by The Devilled Egg | The Online Cookery School


For the Dressing

  • 5 sprigs of tarragon, leaves only
  • Leaves from 2 sprig of oregano
  • 2 tablespoons of parsley leaves
  • 1 tablespoon of Fussels Garlic Rapeseed Oil
  • 1 tablespoon of Fussels Extra Virgin Rapeseed Oil
  • Juice from 1/2 lemon
  • Large pinch of salt
  • 100g watercress (plus extra for service)
  • 2 tablespoons of pumpkin seeds


Preheat the oven to 200C.

Boil the potatoes whole in salted water until just cooked (10-15 minutes).

Add the broad beans for 2 minutes and drain.

Remove the potatoes and cut in halves or thirds, depending on their size.

Place on a baking tray, drizzle with Fussels plain oil and sprinkle with a little salt and bake for 20 minutes or until golden and crispy.

Peel the broad beans (optional) and blend the sauce ingredients.

Preheat a little Fussels Garlic oil in a frying pan and fry the asparagus for 3-4 minutes until starting to colour.

Serve everything on a platter with extra sauce on the side.


All the Fussels best sellers, tripled up and packaged together in special offers!

Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking


Smoked Rapeseed Oil (Pack Of 3)


Garlic Rapeseed Oil (Pack Of 3)


Chilli Rapeseed Oil (Pack Of 3)


Sicilian Lemon Rapeseed Oil (Pack Of 3)


Truffle Infused Rapeseed Oil (Pack of 3)


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil