METHODRinse the Jersey Royals under the tap, gently rubbing them with your fingers. Add to a pot, cover with water and bring to the boil. Simmer for 15 minutes or until fork tender. Drain and leave them in the pot with the lid on for a few minutes then transfer to a large bowl to cool.
Combine the dressing ingredients in a bowl and stir to combine, adding a little water or brine from the pickles to loosen. Keep in the fridge until needed.
Finely chop the spring onions and small gherkin pickles then use a sharp knife or a mandolin to slice the radishes into thin slices.
Chop your herbs – You can use flat leaf parsley and chives but fresh dill and mint are also lovely. Add the vegetables and herbs to the bowl with your potatoes and toss to combine and add the eggs, if using.
Drizzle with the dressing and mix well. Have a taste and season with salt and pepper.
Keep the salad chilled until ready to serve.
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
For the salad:
450g Albert Bartlett Jersey Royal potatoes (or baby potatoes)
8 spring onions , finely diced
200 g (7oz) radishes, finely sliced
3 tbsp sliced gherkins
2 tbsp flat leaf parsley , chopped
1 tbsp fresh chives , chopped
salt and pepper to taste
4 hard boiled eggs (optional)
For the dressing:
125 g (1/2 cup) half fat creme fraiche (or vegan oat creme fraiche)
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tsp dried dill or fresh dill