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    Potato Salad

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    Potato Salad

    Grown in the Channel Islands since 1880, Jersey Royals are easily identified by their long, oval shape and delicate skins. The flesh is yellow with a slightly waxy texture so the potatoes retain their shape when boiled and can be served hot or cold. These sweet earthy potatoes are available from spring through to early summer. To enjoy them at their best, only buy as you need them and store for a short period in a dry dark cupboard.


    • 450g Jersey Royal potatoes
    • 3 tbsp crème fraîche
    • 1 tbsp fresh chives
    • 1 tsp creamed horseradish


    1. Scrub 450g Jersey Royals. Place in a saucepan with the minimum amount of water and simmer gently for 20 minutes or until just tender.
    2. Mix together 3tbsp crème fraîche, 1tbsp fresh chives, finely chopped, and 1tsp creamed horseradish.
    3. Season to taste and then combine the dressing with the potatoes while they are still warm. Serve with cold meats.

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