Skip to content
Jersey Royals with broad beans recipe

Jersey Royals with broad beans recipe

16 ratings

Crispy bacon and creamy tarragon mayonnaise makes this salad extra special. This delicious side makes the perfect accompaniment to a Sunday roast or a light summer meal. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook, 30 mins to cool
  • 459 calories / serving


  • 1kg (2lb) Jersey Royal potatoes
  • 3 bacon rashers
  • 100g (3 1/2oz) fresh or frozen broad beans
  • 1 tbsp white wine vinegar
  • ½ x 30g pack fresh tarragon, chopped
  • 8½ tbsp mayonnaise
  • ½ lemon, juiced
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    5g 24%
  • Sugars

    4g 4%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 47.2g Protein 8.2g Fibre 5.9g


  1. In a large pan, boil the potatoes until tender. Drain and return to the warm pan to dry out a little.
  2. Meanwhile, fry the bacon rashers until crisp, then chop into very small pieces. Blanch the broad beans in boiling water for 2 minutes and drain. Rinse in cold water and then drain again. Squeeze out the beans from their outer skins and set aside.
  3. Halve the potatoes, or slice into chunks, leaving the smaller potatoes whole, and put in a bowl. Pour over the vinegar and season well. Toss the warm potatoes to help them absorb the vinegar, then add the chopped bacon, broad beans and tarragon.
  4. In a small bowl, mix the mayonnaise and lemon with a little seasoning. Add the mayonnaise to the warm potatoes and mix well until combined. Chill for 30 minutes before serving.

See more Bacon recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.