Serves 4
Directions
- 1Place a layer of sauce in the bottom of a bowl.
- 2Add the potatoes.
- 3Wash the potatoes and strain them.
- 4Boil the potatoes.
- 5Place the potatoes on a tray, smash them, add oil, salt and pepper and roast them.
- 6Mix mayo, yogurt, tahini, chili crisp, lime juice, soy sauce, garlic, ginger, spring onion, fresh coriander and sesame seeds to make the sauce.
- 7Place the potatoes in a bowl, add the sauce, and decorate with more chili crisp and spring onions.
Ingredients
- 750 g Jersey Royal potatoes
- salt
- pepper
- olive oil
- 4 tbsp mayo
- 4 tbsp Greek style yoghurt
- 2 tbsp tahini
- 2 tsp chilli crisp
- 1 lime zest
- 1 lime juice
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 garlic clove
- 1 thumb sized knob ginger
- 2 tbsp spring onion
- 2 tbsp fresh coriander
- 1 tbsp each toasted black + white sesame seeds
Tips
- To make the best potato salad, you need to use the best potatoes, Jersey Royals.
- Once boiled, smashed, seasoned + roasted until golden + crisp, their nutty, slightly sweet flavour is second to none.
- Grown exclusively on the island of Jersey and often hand planted, they are available in most supermarkets, independent grocers and food markets from April to July.
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