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.
