Jersey Royal potato salad

Lifestyle Recipes Jersey Royal potato salad A lighter-than-usual potato salad, made with Jersey Royals, spring onions, a little mayonnaise, crème fraîche and chervil Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 08 April 2026 11:18am BST Related Topics Potato recipes, Salad recipes, Lunch recipes, Quick recipes, Easy recipes, Picnic recipes Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email A classic dish made with naturally sweet baby spuds Credit: Yuki Sugiura Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 08 April 2026 11:18am BST This is my version of a much-used recipe (the original is from the old Hamlyn All Colour Cookbook). It is a vast improvement on the claggy stuff bound with mayonnaise usually seen at summer buffets. Overview Prep time 10 mins Cook time 20 mins Serves 4 Ingredients 450g Jersey Royals 4 spring onions 50ml hot light chicken stock 3 tbsp mayonnaise 2 tbsp crème fraîche 2 tbsp chopped chervil (or flat-leaf parsley) Method Step Cook 450g Jersey Royal potatoes in lightly salted water until tender. Step Trim the bases from 4 spring onions and remove any dry or unsightly tips. Finely chop.  Step Drain the potatoes and slice them into rounds, quarters or squares, whichever you prefer. Put them, warm, in a bowl with 50ml hot chicken stock. Stir. The potatoes should soak up some of the stock. Leave to cool a little. Step When the potatoes are still warm but no longer hot add the spring onions, 3 tbsp mayonnaise, 2 tbsp crème fraîche, 2 tbsp chopped chervil or parsley and some seasoning. Gently mix to combine.  Step You can make this in advance and put it in the fridge, but it’s better served at room temperature and not refrigerated. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Potato recipes, Salad recipes, Lunch recipes, Quick recipes, Easy recipes, Picnic recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories