Jersey Royals with lemon, capers & mint
A fantastic sharing salad using seasonal potatoes.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 750g Jersey Royal or baby new potatoes
- 25g mint
- 2 unwaxed lemons, finely grated zest and juice
- 7 tbsp olive oil or avocado oil
- 1½ tsp caster sugar
- 4 tbsp Cooks’ Ingredients Nonpareille Capers In Brine, drained and rinsed
Halve the potatoes if large and put into a saucepan with about ½ the mint sprigs. Add a little salt and cover with cold water. Bring to the boil, reduce the heat and simmer gently for 15-20 minutes, until tender.
Pare the zest from the lemons and set aside. Tear the remaining mint leaves (reserving a few sprigs to garnish), discarding the stalks. Mix the oil in a bowl with the sugar, capers, 2 tbsp lemon juice and the torn mint. Season.
Thoroughly drain the potatoes, discarding the cooked mint sprigs, then turn onto a serving dish. Spoon over the dressing and scatter with the reserved lemon zest and mint leaves. Serve warm or cold.
Typical values per serving when made using specific products in recipe