When buying Jersey Royals, look for unwashed potatoes; they travel better wearing a jacket of earth. To enjoy them at their best buy just what you plan to use in the next two days and keep them in a cool, dark place. When preparing Jersey Royals, leave the skins on - most of the flavour and goodness lies just beneath the surface - and give them a wash.
INGREDIENTS
675g (1 ½ lb) Jersey royal potatoes, peeled and cut into 2.5cm (1in) cubes
Pinch of salt
6 rashers smoked streaky bacon, cooked until crisp
2 large dill cucumbers (or gherkins), diced
2 hard-boiled eggs, chopped
4 spring onions, chopped
Handful of parsley, chopped
salt and ground black pepper
Baby gem lettuce leaves
Vinaigrette Dressing
Generous dash olive oil
Dijon mustard, to taste
Squeeze of lemon juice
Recipe continues
METHOD
Cook the potatoes in salted water for approximately 15 minutes until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
Combine the potatoes with the crumbled crispy bacon, diced cucumber, eggs and onions. Season to taste.
Fold enough of the dressing into the salad to make it creamy. Try to do this when the potatoes are still warm, and allow the potatoes to break down a little in the mixing.