Jersey Royal Potato Salad with Rocket

A lighter potato salad with a whole grain mustard dressing.
Course Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Michelle Alston


  • 500 g Jersey Royals (or any salad potato)
  • Half a bulb of fennel (100g), topped, tailed and thinly sliced
  • Half a red onion (50g), thinly sliced
  • 1 tbs capers , rinsed
  • 60 g rocket
  • 1 heaped tbs chopped parsley
  • 1 tsp butter
  • A little lemon juice
  • Juice of half a lemon
  • 1 tbs apple cider vinegar
  • 1 heaped tbs whole grain mustard
  • 4 tbs extra virgin olive oil
  • A small pinch of sea salt
  • A little freshly ground black pepper


  • Wash and scrub the potatoes and half the bigger ones length ways, place in a saucepan and cover with water, bring to the boil and cook for 15 - 20 minutes or until the potatoes are cooked through.
  • While the potatoes are cooking make the dressing, whisk the lemon juice, mustard and vinegar in a bowl. Then slowly whisk in the oil, one tablespoon at a time. When it haas emulsified stir in the salt and black pepper. Set aside until you are ready to use.
  • When the potatoes are cooked drain them and leave them to dry for a couple of minutes. In a bowl add the butter and parsley, add the dry potatoes to this bowl and and gently toss the potatoes so they are all coated in the butter and parsley.
  • Add the rocket, red onion, fennel and capers to a large salad dish or serving plate, add the potatoes and gently toss everything together. Serve with the dressing.