Jersey royal and brown crab salad

Portion size: Serves 6
Serves 6 as a side. Hands-on time 20 min, plus optional cooling time
Difficulty: easy

Gluten-free

Pollyanna Coupland

Food producer, delicious.

Save

Jersey royals and crab are in season at the same time – and they’re the perfect pairing. Often overlooked in favour of white meat, brown crabmeat has a richer flavour, complementing the earthy potatoes beautifully. An indulgent potato salad, perfect for spring.

Have you tried our trout, wild garlic and spring onion quiche?

Join Extradelicious to unlock Cook Mode

Ingredients

800g jersey royals, larger ones halved
100g brown crabmeat
4 tbsp crème fraîche
2 tsp wholegrain mustard
Finely grated zest 1 lemon, plus a squeeze of juice
6 spring onions, finely sliced at an angle
Small bunch dill, chopped (reserve a few fronds to garnish)

Join Extradelicious to unlock Cook Mode

Method

Bring a large pan of salted water to the boil. Meanwhile, scrub the potatoes clean, then cook in the water for about 15 minutes until tender when pierced with a knife. Drain and leave to cool a little.
In a large bowl, mix the crabmeat with the crème fraîche, mustard, lemon zest and a squeeze of juice. Stir in most of the spring onions and dill, followed by the potatoes. Serve on a platter, scattered with with the remaining spring onions and dill fronds.