A sensational main or side salad, packed with delicious greens and a to-die-for dressing made with peas, houmous, olive oil and lemon juice.

  • Serves: 6 people
  • Prep time: 16 minutes
  • Cooking time: 6 minutes
    • American
    • Dairy Free
    • Vegetarian
    • Vegan

    Jersey Royal Potato Emerald Salad

    Recipe Information

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    500g Jersey Royal Potatoes

    200g Asparagus

    4 Spring Onions

    1 bag Watercress

    60g Garden Peas

    80g Houmous

    Lemon Juice

    150ml Olive Oil

    Sea Salt and Black Pepper


    To make the dressing blend the peas, houmous, olive oil and lemon juice then season with salt and pepper.

    For the salad shred the spring onions.

    Put the watercress on a large salad plate and sprinkle over the spring onions.

    Boil Jersey Royals in salted water for 15 minutes.

    Boil the asparagus in salted water for 5 minutes.

    Drain both and toss over the watercress.

    Drizzle over the dressing and serve.

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