Jersey Royals with broad beans recipe

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

  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.

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  • Ingredients

  • 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
  • Energy 1920kj 459kcal 23%
  • 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

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