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Jersey Royal and broad bean potato salad

Jersey Royal and broad bean potato salad


Jersey Royals and broad beans with a zingy gherkin and caper sauce

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1047kj 252kcal
  • Fat
    Low 13%
  • Saturates
    Low 7%
  • Sugar
    Low 4%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 750g Co-op Jersey Royal potatoes, halved lengthways
  • 350g Co-op British broad beans
  • 2 tbsp Co-op extra virgin olive oil
  • 2 tbsp drained jarred capers, roughly chopped
  • 5 gherkins, finely chopped
  • 25g pack flat leaf parsley, finely chopped
  • ½ x 25g pack basil, finely chopped, a few leaves reserved to garnish
  • Zest and juice of ½ lemon
  • 1 tbsp Dijon mustard
  • 1 small garlic clove, finely crushed


  1. Put the potatoes in a pan, cover with cold water, bring to the boil and simmer for 20-25 mins, until cooked
  2. Drain and leave to steam dry in a colander for 5 mins
  3. Meanwhile, cook the broad beans in boiling water for 3-5 mins, until tender, drain, leave to cool for 2 mins, then squeeze the beans out and discard the shells
  4. Whisk together the oil, capers, gherkins, parsley, basil, lemon zest and juice, mustard and garlic to make a dressing, then season to taste
  5. Toss the potatoes and broad beans in the dressing, arrange on a serving platter, then garnish with a few basil leaves to serve