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Cooking Time: 60 minutes 

Serves: 4

Jersey Royal potato salad:

Vegetable oil

300g Jersey Royal potatoes

3 sprigs fresh mint

10 spring onions, washed

1 shallot, finely chopped

40g baby capers

1 tbsp chopped parsley

1 tbsp chopped chives

1 tbsp chopped chervil

1 handful pea shoots


Black pepper


3 free-range egg yolks

4 garlic cloves

Juice half a lemon


Black pepper

150ml extra virgin olive oil

1 pinch saffron



Jersey Royal Recipes

Warm Jersey Royal Salad, Spring Onions, and Aioli - Dominic Chapman


1. Bring the potatoes to the boil. Reduce to a simmer for 10-12 minutes, or until just cooked through. Remove from the heat, adding 3 sprigs of fresh mint to the water to infuse. Leave to cool

2. In salted boiling water, blanch 4 of the spring onions for 2 minutes.  Remove and refresh in ice cold water

3. Onto a very high heat, place a griddle pan. Strain away the water from the spring onions and slice into vertical halves. Brush vegetable oil on the cut sides and char grill until slightly darkened. Season to taste with salt and set aside

4. To start on the aioli, in a food processor blend the saffron, egg yolks, lemon juice, garlic cloves and a pinch each of salt and pepper

5. Whilst blending, slowly pour olive oil in a steady stream into the food processor until it forms a thick sauce

6. Spoon the aioli into a large mixing bowl and mix with the diced shallot, capers, sliced spring onions, and chopped herbs

7. Drain away the water from the potatoes and cut into bite size pieces. Combine with the aioli and season with salt and pepper as needed.  To serve, divide into 4 bowls and garnish with the charred spring onions

8. For an extra flare add some pea shoots of baby cress

Recipe courtesy of