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. 

Ingredients

• 500g Jersey royal potatoes
• 100g fresh broad beans
• 1 bunch of asparagus
• Fussels Extra Virgin Rapeseed Oil

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

Method

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.