Jersey Royal Potato Salad - #CookBlogShare Week 19

Wow it has been such a lovely week! I don't know about you, but we have been making the most of the lovely weather and eating al fresco. As soon as the lovely weather comes, out go the warming comfort foods and we welcome salads, barbecues and lighter meals.

With this in mind I thought that it would be the perfect time to share with you a delicious potato salad that I was sent to try. Each week I write a recipe using products that I have bought from Aldi. This week is a little different. This is a new recipe that has been sent to me courtesy of Aldi to try out and let you know what I thought. We are now coming into Jersey Royal season and this year Aldi will be stocking Jersey Royal potatoes for their Specially Selected range. These potatoes have a sweet, nutty, summer taste to them and are perfect for potato salads.

This is no ordinary potato salad.

This potato salad is full of so many different ingredients that compliment each other perfectly and make it a more filling salad. The homemade sauce used has become a new favourite here. The creaminess with the kick from the mustard are perfect together. This really is a royal potato salad. A Jersey Royal Potato Salad!

This is what I did...

Aldi's Jersey Royal Potato Salad

Ingredients

450g Specially Selected Jersey Royal Potatoes

90g pack Specially Selected Parma Ham

200g Cherry Tomatoes

1 bunch Spring Onions

70g bag Freshleaf Rocket Leaves

2 Cloves Garlic

50g Cucina Black Olives

150ml Cowbelle Soured Cream

1 tsp Bramwells Mustard

15ml The Pantry Lemon Juice

40ml Solesta Olive Oil

Black Pepper and Salt

Method

1 - Put the Jersey royal potatoes into a medium saucepan, cover with cold water, season with some salt and add the garlic cloves (no need to peel).

2 - Bring to the boil, cover and simmer for 10-12 minutes until tender.

3 - Drain well, discard the garlic cloves and, if the potatoes are large, cut in half.

4 - Trim and wash the spring onions, chop into rings and put into a large salad bowl.

5 - Cut the tomatoes and the black olives in half and add to the bowl with the tomatoes.

6 - When the potatoes are cooked, add to the salad bowl while they are still warm.

7 - To make the dressing, mix the lemon juice with the soured cream, olive oil and mustard.

8 - Season with plenty of black pepper and a little salt, then mix this into the salad.

9 - Tear, or cut, the Parma ham into strips, add this and the rocket leaves to the salad.

10 -  Gently mix together and serve.

This potato salad was ideal for a barbecue over the weekend. I love the addition of the parma ham and black olives to give this salad a true Mediterranean feel.

What I love about this salad is its versatility. If you do not like olives you can simply leave them out or substitute them for a vegetable that you do like. Peppers would be great in this salad! The dressing is also a versatile part of this meal. It can be used for other salad dishes. I already have new ideas for ways to incorporate the delicious dressing into more meals.

Now over to you. I cannot wait to see what you have been cooking up this week. Just let me recap on the rules, there aren't many but we do ask that you follow them please.

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