Category : Salads, Sides & Vegetables
A delicious Spring salad using the iconic little potatoes from Jersey.
1kg/2lb Jersey Royal potatoes
3 bacon rashers
100g/3.5oz fresh or frozen broad beans
1tbsp white wine vinegar
15g fresh tarragon, chopped
½ lemon, juiced
Boil the potatoes in a large pan until tender, approx 20 minutes or so dependent on the size. Drain and return to the pan to dry off some of the moisture.
Fry the bacon rashers until crispy and chop into small pieces.
Blanch the broad beans in boiling water for approx 2 minutes, drain, rinse in cold water and drain again. Pop the beans from their outer skin jackets and set aside.
Chop the potatoes into bite size chunks and place in a bowl. Add the vinegar ad season well. Toss the potatoes and add the bacon, beans and fresh tarragon.
In a separate bowl mix the mayonnaise and lemon with a little salt and pepper for seasoning. Add the mayonnaise to the salad and mix well.
This salad can be chilled for 30 minutes or so in the fridge before serving, if desired.