New Potato and Watercress Salad


This is a super quick and easy mid-week summers meal or side-dish, and ready in 20 mins!

Jersey Royal potato season usually run from March through to July. They are loaded with Vitamin C from where they are grown on the sunny Island slopes of Jersey, which gives them that vibrant yellow flesh, and sweet flavour. The soil is nutrient-rich, as the farmers who cultivate Jerseys Royals use locally sourced seaweed to fertilise the land.

Watercress is in season from around April to October. This nutritional powerhouse is famously rich in vitamins A and C, magnesium, iron, and folic acid. The plants preference for slightly alkaline conditions makes the South of England ideal for its cultivation; there is even an annual festival in Hampshire – recognised as the nation’s capital for watercress! The distinctive peppery taste comes from the mustard oil in the plant and in many scientific studies has been shown to have anti-cancer effects.

The nuttiness of the jersey royals paired with the hot, tangy taste of watercress makes the most flavoursome duo – an ideal side-dish for a fillet of salmon or roast lamb.



750g Jersey new potatoes

1 large of butter (at least 50g)

1 lemon, juice and zest

3 salad/spring onions – washed and finely sliced

2 tbsp chopped dill or flat leafed parsley if you prefer

½ tsp freshly ground black pepper

1 tsp sea salt

100g trimmed watercress

Olive oil (for drizzling)


Serving suggestion:

Perfectly paired with a fillet of salmon or mackerel


Choice of dressing:


Mustard dressing:

1 Tbsp apple cider vinegar

2 Tbsp Dijon mustard

1 Tbsp whole grain mustard

2 Tbsp chopped dill pickles (optional)





Crème fraiche dressing:

200g crème fraiche or full-fat Greek yoghurt

1tsp horseradish

Juice of ½ lemon



Preparation instructions



  1. Start by boiling the potatoes in plenty of salted water until tender, drain and then immediately toss in a dish with butter,  zest of the whole lemon and juice of only half.  Then add the salad onions, chopped dill or parsley and ¼ tsp fresh black pepper.   Taste and season further accordingly
  2. Add the watercress to the potatoes (it will wilt slightly but that’s OK)
  3. Drizzle with your dressing of choice.


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