Posted: 2017-01-07

It’s finally Jersey Royals season – match that with soaring temperatures and it makes for some great spring barbecues!

This simple side dish comes from my Ma, a kitchen savvy, forty something with a passion for feeding her brood.

Feeding six as a rough guideline, but great to have leftovers – that wont be left over for very long!

1kg Jersey Royals, thickly sliced.

I tablespoon of clear honey

2 tablespoons wholegrain mustard

generous knob of butter

rock salt and crushed black peppercorns

chopped fresh coriander

Boil the Jersey Royals in salted water for 15 minutes – make sure the water is boiling before your potatoes hit the pan and keep them on a medium heat

Drain potatoes

Add butter, mustard and honey and stir – covering all potatoes.

Add rock salt, crushed peppercorns and coriander to your liking.

Serve hot with anything off the barbecue, or cold as a delicious, spring inspired alternative to potato salad.

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