Jersey Royal Potato Salad with Chimichurri and Spring Onions Recipe

Introduction

Jersey Royal potatoes are Britain’s new favourite. I remember growing up with Jersey Royals and always looked forward to them being in season. They have a unique earthy flavour and are incredibly nutritious. Jersey Royals are complex carbohydrates and the primary source of fuel for the body. Unlike other complex carbohydrates like rice and pasta, they are a good source of vitamin C, especially if you leave the delicate skins on. They are also high in fibre, low in fat and leave you feeling fuller for longer, which is good for weight loss.

This dish, Jersey Royal potato salad with chimichurri and spring onions, is a great summer bbq side dish. You can make the chimichurri ahead of time so it’s ready when needed. Chimichurri is a South American sauce traditionally served with grilled meats. Traditional chimichurri contains parsley, coriander and oregano. I have modified the recipe to my own taste but any herbs can be used.

Chimichurri and Spring Onions

Chimichurri Ingredients

  • 1 ½ cups of fresh parsley

  • 1 ½ cups of Fresh Coriander

  • ¾ tsp dried oregano

  • 1 small shallot, chopped finely

  • ½ cup of olive oil

  • Grated lemon rind

  • 1to 2 garlic cloves (to taste)

  • Pinch of chilli flakes (optional)

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • 1 tsp coarse sea salt

Method

  1. Place all ingredients for the chimichurri in a blender and blend until it becomes a sauce.

  2. Put in the fridge for up to 1 week, or freeze in an ice cube container and use as needed. 

Chimichurri also makes a great sauce for grilled meats, marinades, added to pasta or as a salad dressing. 

Jersey Royals Potato Salad Ingredients

  • 1 1/2 lbs of boiled Jersey Royal potatoes in their skins

  • 2 spring onions, chopped finely

  • 2 tbsps chimichurri to coat lightly

  • Fine sea salt

Potato and spring onion

Method

  1. Rub the potatoes to remove excess dirt. 
  2. Place in a saucepan with sea salt and bring to the boil, for approximately 15 mins. Drain and set aside.
  3. Toss the potatoes with the chimichurri  and sprinkle spring onions over the top.
  4. Serve hot or cold.

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