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Jersey Royals with warm vinaigrette recipe

10 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 (7oz) baby carrots, scrubbed and halved lengthways
  • 300g (10oz) peas, fresh or frozen
  • bunch spring onions, trimmed and halved lengthways

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

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

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