*This is a collaborative post.*
When Tesco Jersey Royal Potatoes asked me to create a recipe using the new potatoes, I knew exactly what I would be making. It was time to share one of our favourite meals: a simple yet tangy warm potato salad. Our French-style salad is allergy-friendly, full of flavours yet easy to put together. It’s a tasty potato salad without mayonnaise and it’s perfect all year round as a mid-week dinner. What more could you want?
Just like daffodils appearing everywhere in our local parks, when Jersey Royal new potatoes hit the shelves, you know Spring is officially here. Jersey Royals are a little bit special in my opinion. First of all, they remain firm and don’t come apart after they’ve been boiled (unless you overcook them, but that’s another story!). What really sets these new potatoes apart is their waxy texture, delicate skins and kidney shape. They have a distinctive nutty flavour and keep a lovely bite when they’ve been cooked. It makes them absolutely perfect steamed (with salmon and greens!), boiled (potato salad heaven), roasted or even crushed (but they don’t mash smoothly).
We don’t ever peel them because their skin is delicate and it’s a good source of vitamin C. 100g of Tesco Jersey Royal New Potatoes will give you over 25% of the recommended daily amount of vitamin C (for an adult). Everyone needs vitamin C to keep their cells in good shape, as well as for maintaining healthy skin, blood vessels and bones (Check the NHS website for more information), so eating potatoes is an easy way to boost your vitamin C intake.
We keep the skin on our Jersey Royals, but we wash them before boiling, though, and that’s one of my children’s favourite jobs. They love playing with water, so washing fruit and veg is as close as it gets in my kitchen!
Jersey Royals have been grown on the island for over 140 years and there are about 20 island farmers who grow them. The Jersey Royal New Potato is the only potato that carries an official recognition (granted by the EU) to protect the product as it is produced in its country of origin. The Protected Designation of Origin (PDO) is a mark of authenticity, just like Cornish clotted cream, champagne or Stilton cheese.
Jersey soil is pretty special because it is light and well-drained. Many farmers also use seaweed harvested from Jersey beaches as a natural fertiliser, a traditional practice that dates back to the 12th century. The harvest starts towards the end of March and the season is over in July. May marks the peak of the season, when up to 1,500 tonnes of Royals can be exported daily.
Tesco Jersey Royal potatoes really are the star of the show in our potato salad. My children normally ask for seconds when I make it and it’s always been a go-to allergy-friendly meal for us.
Our French potato salad gluten-free, nut-free, dairy-free and egg-free, but it has tons of flavours and textures with a tangy vinaigrette, fresh leaves, crispy bacon and warm, golden potatoes.
This quick ‘free from’ dinner inspired by the Salade Vosgienne of my childhood (the ‘real’ version has croutons, boiled eggs & sometimes tomatoes in it as well). It is simple, delicious and really quick to put together once the boiled potatoes have cooled down.
I think it makes a nice change from the good old potato salad coated in mayonnaise and it’s also a great meal for camping trips (it’s on our meal plan for Shindig festival this weekend).
With no further ado, let me share our easy peasy allergy-friendly (I love a bit of a rhyme) French potato salad recipe.
French Potato Salad
- 900 g Jersey Royal potatoes or baby potatoes
- Olive oil
- 1 medium red onion finely chopped
- 3 garlic cloves peeled then crushed
- salt & pepper
- 2 teaspoons mixed herbs
- 4 handfuls mixed salad leaves
For the Vinaigrette:
- 3 tablespoons olive oil extra virgin
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- salt & pepper
- Bring a large pan of salty water to the boil.
- Wash the potatoes then add them to the pan and simmer for 12 minutes. Turn off the heat and leave to cool completely at room temperature. Drain the potatoes and set aside.
- Place a large non-stick pan on a medium heat. Add in a splash of oil and after a minute, the chopped onion.
- Once the onion has softened (3-4 minutes), add in half the garlic. After a minute, set the onion and garlic aside.
Return the pan to the heat and add in a tablespoon of oil. Start adding in the potatoes, diced (2cm cubes).
- Fry for about 20 minutes, stirring regularly, or until the potatoes are all evenly golden. Add a splash of oil half way through if needed, as well as the herbs.
- In the meantime, grill the bacon until crispy. When ready, bloat excess grease on kitchen paper. Chop into strips (clean scissors are ideal for thaand add to the potatoes. Add in the fried onion and garlic as well as the rest of the crushed garlic.
- Leave on a low heat as you prepare the salad. To make the vinaigrette, simply mix all ingredients together. Dress the leaves and place a handful on each plate. Top with the potato salad.
You can add a teaspoon of crème fraîche on top of the potatoes when serving if you can tolerate dairy.
Boil the potatoes the night before making the salad to save time.
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Disclosure: This blog post is sponsored by Tesco Jersey Royal potatoes but all opinions and photos are my own.
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