Jersey Royal Salad

A great salad from Simon Rimmer of Green vegetarian Restaurant in Manchester. You can make this out of season using Anya potatoes

• Ready In: 35 mins
• Serves: 6

Ingredients

• Dressing

• 1  egg yolk
• 1  teaspoon  golden caster sugar
• 1  tablespoon Dijon mustard
• 150  ml extra virgin olive oil
• 1  tablespoon white wine vinegar
• 1  lemon, juice of
• 1  tablespoon  chopped oregano

• Salad

• 750  g  cooked jersey royal potatoes
• 250  g radishes
• 2  shallots, finely chopped
• 4  cups watercress or 4  cups  salad leaves, of your choice

Directions

1. To make the dressing place the yolk, sugar and mustard in a bowl and beat together. Beat in the oil slowly until the mixture thickens to a mayo consistency. Once at this stage whisk in the lemon juice and oregano.
2. slice the radishes and halve the potatoes. Place in a bowl with the onion and add half the dressing - mix well.
3. Gently mix in the watercress or greens and serve with crusty bread and extra dressing.