Spring Salads - will it be with Potato or an Unpotato Salad !

Jersey Royals with Spring Vegetables and a warm vinaigrette dressing

Did you read this post here which included 'Jersey Royals', well continuing with this theme this recipe uses, 'Jersey Royal Potatoes'. This vegetarian side dish is brimming with springtime flavour. Packed with nutty Jersey Royals, crisp carrots and sweet peas, it makes for a vibrant potato salad, which really makes the most of seasonal 'spuds'. This side is a brilliant accompaniment for both meat and fish dishes. 

Ingredients: 

Serves Four

2 sprigs mint
500g Jersey Royals, halved if large
200g baby carrots, scrubbed and halved lengthways
bunch spring onions (scallions), trimmed and halved lengthways

300g peas, fresh or frozen 

For the dressing

1 lemon, finely zested and juiced
1 tsp clear honey
6 tbsp. extra-virgin olive oil
2 tsp wholegrain mustard

2 tbsp. chopped chives 

Method: 
1. Bring a large pan of salted water to the boil. Add the mint and the potatoes, then bring back to the boil and simmer for 15 mins, or until tender. Drain and discard the mint.

2. Meanwhile, steam or boil the carrots for 2-3 mins, until just starting to soften, then add the spring onions and peas and cook for 1 min more.
3. To make the dressing, put all the ingredients in a small pan and gently heat for 1-2 mins, stirring occasionally until warmed through.
4. Put the potatoes, carrots, spring onions and peas in a large serving dish and pour over the warm dressing. Toss to combine and serve.  
Each serving:

Fat 18g Carbohydrate 14.2g Protein 5.6g Fibre 6.2g

From an original idea here 

'Jersey Royals'-

referred to in this post are from the Island of Jersey in The Channel Islands (UK) which are an archipelago in the English Channel, off the French coast of Normandy.

They include two Crown dependencies: the Bailiwick of Jersey, which is the largest of the islands; and the Bailiwick of Guernsey, consisting of Guernsey, Alderney, Sark and some smaller islands.

They are considered the remnants of the Duchy of Normandy and, although they are not part of the United Kingdom, the UK is responsible for the defence and international relations of the islands, more details here

Now onto the Jersey Royals, they are a premium, branded potato and the only fresh fruit or vegetable in the British Isles to boast an EU Protected Designation of Origin (PDO) status, similar to that enjoyed by other products such as Champagne, Camembert cheese and Parma ham.

The Jersey Royal brand attracts this level of protection because of the unique way in which it is grown, cultivated and harvested and the PDO ensures that only Royals grown in Jersey can be called ‘Jersey Royal’. 

There is more information about this potato here

Spring onions -

are also known as scallions or green onions. Spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.
There is more information about Spring Onions/Scallions here 

Unpotato Salad

You are going to be so surprised - this is amazingly like potato salad - some people take two or three bites before they figure out it’s not potatoes! This is modelled on the old-school picnic favourite. This side dish also works well as an accompaniment for both meat and fish dishes. 

Ingredients:

Makes 10 -12 servings

1 large head cauliflower, cut into small chunks

2 cups (240 g) diced celery
1 cup (160 g) diced red onion
2 cups (450 g) mayonnaise
1/4 cup (60 ml) cider vinegar
2 teaspoons sea salt
1/2 teaspoon ground black pepper

12 drops liquid stevia (plain) 

4 hard-boiled eggs, chopped

Method:
1. Put the cauliflower in microwavable casserole dish, add just a tablespoon (15 ml) or so of water, and cover. Cook it on high for 7 minutes, and let it sit, covered, for another 3 to 5 minutes. You want your cauliflower tender, but not mushy. (And you may steam it on the stove top, if you prefer.)
2. Use the time while the cauliflower cooks to dice your celery and onion.
3. Drain the cooked cauliflower and combine it with the celery and onion in a really big bowl.

4. In a separate bowl, combine the mayonnaise, vinegar, salt, pepper, and stevia. Pour the mixture over the vegetables and mix well. Mix in the chopped eggs last, and only stir lightly to preserve some small hunks of yolk.

5. Chill and serve.

Each Serving:
Fat 33g Carbohydrates 2g Protein 3g Fibre 1g
Aren't cauliflowers wonderful …
Recipe seen here 

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter.

 All the best Jan