With Jersey Royal potato season arriving, it felt like the perfect moment to begin a new series: What I Would Cook For… In this series I pick a moment — an occasion or a mood — and share what I would cook for it. The first instalment celebrates BBQ season, and this is my favourite potato salad: the dish I would make for the first BBQ of the year.
My first BBQ of the year usually falls in mid to late April, which is ideally when Jersey Royals are at their best. A BBQ feels incomplete without a great potato salad: creamy, tangy, and studded with pickled flavours and fresh herbs. In my version, lots of bright, pickley bits combine with mayonnaise and crème fraîche, and it’s finished with perfectly boiled eggs — which I consider non-negotiable in a classic potato salad.
BEST EVER JERSEY ROYAL POTATO SALAD
Exactly what it says on the tin. If Jersey Royals aren’t available, any good salad potato or new potato will work — this recipe is forgiving and built around bright, crunchy, pickled flavours and a silky dressing.
Ingredients
- 1.4 kg Jersey Royal new potatoes
- 4 medium eggs
- 1 tsp Dijon mustard
- 3 tbsp rice vinegar
- 1 tbsp olive oil
- 125 g good-quality mayonnaise
- 100 g crème fraîche
- 2 tsp wholegrain mustard
- 80 g bunch spring onions finely sliced
- handful parsley roughly chopped
- 2 tbsp capers roughly chopped
- 50 g cornichons finely sliced
- small handful of chives finely chopped
- salt & freshly ground black pepper
Instructions
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Bring a large pan of well-salted water to a rolling boil. Add the Jersey Royals, return to the boil, then simmer for 10–15 minutes until the potatoes are tender when pierced with a fork but still hold their shape. Drain and leave to cool for about 15 minutes so they are easier to handle.
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While the potatoes cool, cook the eggs. Bring a smaller pan of water to the boil, lower in the eggs gently, and time them for 7 minutes once the water returns to a boil. Drain and run under cold water immediately to stop further cooking, then set aside to cool.
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Slice the still-warm Jersey Royals in half; leave very small ones whole. In a mixing bowl whisk together the Dijon mustard, rice vinegar, olive oil, and a pinch of salt and black pepper. Toss the potatoes in this dressing while they are warm so they absorb the flavours.
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In a separate bowl combine the mayonnaise, crème fraîche and wholegrain mustard, then stir in the sliced spring onions, chopped parsley, chopped capers and sliced cornichons. Season to taste with salt and black pepper. Gently fold this creamy mixture through the potatoes until evenly coated.
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Peel the eggs and cut into quarters. Fold most of the egg pieces through the salad, reserving a few quarters for garnish on top.
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Transfer the potato salad to a serving dish, finish with the remaining egg quarters and a scattering of chopped chives. Serve at room temperature as part of a BBQ spread — it pairs well with grilled vegetables, fish or meat.
Tips & Variations
This potato salad is designed to be flexible. If you can’t find Jersey Royals, use any waxy new potatoes or salad potatoes and cook them until just tender. The hot dressing step — tossing warm potatoes in vinegar, mustard and oil — helps the potatoes soak up flavour, so don’t skip it. For a tangier salad, increase the rice vinegar by a teaspoon or two. If you prefer a lighter dressing, reduce the mayonnaise and increase the crème fraîche.
For a fresher herb note, replace some of the parsley with dill or tarragon. If you like more crunch, add diced celery or finely sliced radish. Make the salad up to a day ahead: mix the potatoes with the vinegar-mustard dressing and refrigerate, then fold in the creamy mayo mixture and eggs just before serving to keep textures bright.
This potato salad makes an excellent BBQ side dish and holds up well on a buffet. It also pairs nicely with grilled halloumi or mushroom skewers for a vegetarian spread. Use good-quality mayonnaise and crème fraîche for the best texture, and season carefully — the capers and cornichons contribute a salty, pickled bite that balances the cream.
If you enjoy BBQ season, try pairing this potato salad with sticky mushroom skewers or other grilled vegetables. For more recipe ideas and photos, you can search social platforms such as Instagram for further inspiration.