Jersey Royals with lemon, capers & mint

A fantastic sharing salad using seasonal potatoes.

Ingreadient

• 750g Jersey Royal or baby new potatoes
• 25g mint
• 2 unwaxed lemons, finely grated zest and juice
• 7 tbsp olive oil or avocado oil
• 1½ tsp caster sugar
• 4 tbsp Cooks’ Ingredients Nonpareille Capers In Brine, drained and rinsed

Step by step

1. Halve the potatoes if large and put into a saucepan with about ½ the mint sprigs. Add a little salt and cover with cold water. Bring to the boil, reduce the heat and simmer gently for 15-20 minutes, until tender.
2. Pare the zest from the lemons and set aside. Tear the remaining mint leaves (reserving a few sprigs to garnish), discarding the stalks. Mix the oil in a bowl with the sugar, capers, 2 tbsp lemon juice and the torn mint. Season.
3. Thoroughly drain the potatoes, discarding the cooked mint sprigs, then turn onto a serving dish. Spoon over the dressing and scatter with the reserved lemon zest and mint leaves. Serve warm or cold.