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Jersey Royals with warm vinaigrette recipe

15 ratings

Packed with nutty Jersey Royals, crisp carrots and sweet peas, this vegetarian side is brimming with springtime flavour. A vibrant potato salad, which really makes the most of seasonal spuds, this side is a briliant accompaniment for both meat and fish dishes. See method

Serves 4
20 mins to prepare and 20 mins to cook
236 calories / serving

Ingredients

2 sprigs mint
500g Jersey Royals, halved if large
200g baby carrots, scrubbed and halved lengthways
bunch spring onions, trimmed and halved lengthways
300g peas, fresh or frozen

For the dressing

1 lemon, finely zested and juiced
1 tsp clear honey
6 tbsp extra-virgin olive oil
2 tsp wholegrain mustard
2 tbsp chopped chives

Each serving contains

Energy
980kj
236kcal 12%
Fat
18g 25%
Saturates
3g 13%
Sugars
7g 7%
Salt
0.1g 2%

of the reference intake
Carbohydrate 14.2g Protein 5.6g Fibre 6.2g

Method

Bring a large pan of salted water to the boil. Add the mint and the potatoes, then bring back to the boil and simmer for 15 mins, or until tender. Drain and discard the mint.
Meanwhile, steam or boil the carrots for 2-3 mins, until just starting to soften, then add the spring onions and peas and cook for 1 min more.
To make the dressing, put all the ingredients in a small pan and gently heat for 1-2 mins, stirring occasionally until warmed through.
Put the potatoes, carrots, spring onions and peas in a large serving dish and pour over the warm dressing. Toss to combine and serve.

See more Vegetarian recipes