Jersey Royals and Dulse Salad
A fresh, coastal twist on a potato salad, using Jersey Royals. Fertilised using seaweed, jersey royals have a delicious natural buttery quality that makes them popular during the spring time and time again.
Briny olives and capers, sweet tomatoes, sharp red onion, and a creamy lemony dressing finished with Cornish seaweed for extra depth and umami.
Serves
2–4 as a side
Ingredients
- 500g Jersey Royal potatoes
- 1 small red onion, finely sliced
- 2 plum tomatoes, sliced
(or 1–2 large beef tomatoes, chopped) - A handful of black olives
- 1 tbsp capers
- Small handful of fresh parsley, chopped
- Olive oil, to finish
For the dressing
- 3–4 tbsp natural yoghurt
- 1 tsp mustard
- Zest of 1 lemon
- Juice of ½ lemon
- Small handful of fresh dill, chopped
- Black pepper
To season
-
Cornish sea salt and black pepper
or - Cornish Seaweed Dulse flakes for a naturally salty, umami-rich finish with less sodium than regular table salt
Method
- Bring a pan of salted water to the boil and cook the Jersey Royals until tender. Drain and leave to steam dry for a few minutes.
- While the potatoes are still slightly warm, make the dressing by mixing together the yoghurt, mustard, lemon zest, lemon juice, dill, and black pepper.
- Slice the potatoes in half and add to a large bowl with the red onion, tomatoes, olives, capers, and parsley.
- Spoon over the dressing and gently toss everything together so the potatoes soak up the flavours.
- Finish with a generous drizzle of olive oil and season with either Cornish sea salt and pepper or a scattering of Dulse flakes.
Notes
- Dulse works especially well here because it mirrors the salty punch of capers and olives while adding a deeper savoury flavour.
- Best served slightly warm or at room temperature.
- Pairs beautifully with grilled fish, barbecued vegetables, or seafood.