Jersey Royal spring salad

To celebrate National Picnic Week (18th – 26th June), Jersey Royals have created this wonderful spring salad that has an abundance of goodness and freshness to give you an extra boost for the walk home!

Jersey Royal spring salad

Jersey Royal spring salad

Enjoy perfect picnic fodder with this seasonal potato salad

Course lunch, Main Course, Salad
Cuisine british
Keyword Potato Salad, salad
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Jersey Royals


  • 500 g Jersey Royal potatoes halved if large
  • 150 g rainbow baby carrots halved lengthways
  • 200 g asparagus trimmed
  • 150 g mange tout sliced
  • 50 g mixed seeds pumpkin, sunflower, linseed, sesame
  • 1 tsp sumac optional
  • sea salt
  • a handful torn mint leaves
  • zested lemon strips to garnish

For the dressing

  • 100 ml plant-based cream
  • 1/2 lemon zest and juice
  • 2 tbsp olive oil


  1. To make the dressing; lightly whip the cream with the rest of the ingredients and some salt and pepper.  Set aside until required.

  2. Bring a pan of water to the boil add the potatoes, reduce the heat cover and cook for 8 minutes then add the carrots for 2 minutes.  Place the asparagus and mange tout in a steamer above the potatoes and carrots and cook everything for another 3 minutes.  Drain.

  3. Whilst the vegetables are cooking, dry fry the seeds for 2-3 minutes until beginning to brown and pop.  Remove from the heat and stir in the sumac and some sea salt.

  4. Arrange the vegetables on a large platter, scatter with mint and the toasted seeds before drizzling with the dressing and adding some zested lemon strips.  Serve warm, or cool and chill.

  5. TIP: Use a zester to cut long thin strips of lemon zest and place in a bowl of cold water for 5 minutes to make them curl.