Who doesn’t love potatoes? So versatile and scrummy and just a great starchy ingredient which can be used with almost any meal.
If you remember, back in May, I decided it would be a great idea to get everyone down to Kent for a family feast – and photograph everything at the same time (tips to bloggers out there…this is far from ideal as you will have many hungry guests waiting whilst you get that angle perfect on your beautifully created dishes).
When putting together this family feast, my main concern was to ensure there were enough gluten-free options so my cousin could eat everything (especially as he so kindly gave up his time to help with photographing the food). Plus, it was Jersey Royal season, and although I was in Kent, I thought – why not get those on the table too!
This is a simple potato salad which can be whipped up in an instant, and if you prefer to keep it plain, you can remove the mayo and replace with fresh lemon juice or even a splash of vinegar. It also tastes great the next and if preferably served at room temperature and of course, you can sub the Jersey Royals for any small salad potato and add this to your meals throughout the year!
Prep time 5 mins
Cook time 15 mins
3kg Jersey Royal Potatoes
3 spring onions, chopped
2 Tbsp Mayonnaise
2 Tbsp Olive Oil
- Rinse the potatoes and cut in half
- Place into a large saucepan filled with boiling salted water and reduce to a simmer for around 10 mins
- Test and once fork tender, drain and leave to cool
- In a bowl, add potatoes with spring onion, olive oil and mayonnaise and stir well to combine
- Check the seasoning and serve