Jersey Royals with warm vinaigrette recipe

10 ratings Rate
  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 236 calories / serving
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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.

  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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  • 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
  • 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


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