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](https://www.freefromheaven.com/wp-content/uploads/2022/06/FOR-WEBspring-seasonal-salad-v3-150x150.jpg)
Jersey Royal spring salad
Enjoy perfect picnic fodder with this seasonal potato salad
Ingredients
- 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
Instructions
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To make the dressing; lightly whip the cream with the rest of the ingredients and some salt and pepper. Set aside until required.
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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.
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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.
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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.
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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.