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Jersey Royal Potato Salad

Complement your main dish with this delicious potato salad side.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 500g Jersey royal potatoes
  • 100g fresh broad beans
  • 1 bunch of asparagus
  • Fussels Extra Virgin Rapeseed Oil
  • For the Dressing

  • 5 sprigs of tarragon, leaves only
  • Leaves from 2 sprig of oregano
  • 2 tablespoons of parsley leaves
  • 1 tablespoon of Fussels Garlic Rapeseed Oil
  • 1 tablespoon of Fussels Extra Virgin Rapeseed Oil
  • Juice from 1/2 lemon
  • Large pinch of salt
  • 100g watercress (plus extra for service)
  • 2 tablespoons of pumpkin seeds


Preheat the oven to 200C.

Boil the potatoes whole in salted water until just cooked (10-15 minutes).

Add the broad beans for 2 minutes and drain.

Remove the potatoes and cut in halves or thirds, depending on their size.

Place on a baking tray, drizzle with Fussels plain oil and sprinkle with a little salt and bake for 20 minutes or until golden and crispy.

Peel the broad beans (optional) and blend the sauce ingredients.

Preheat a little Fussels Garlic oil in a frying pan and fry the asparagus for 3-4 minutes until starting to colour.

Serve everything on a platter with extra sauce on the side.

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