Jersey royal potato salad in blue and white bowl

I made this jersey royal potato salad recipe in our Thermomix for the first time last month. It had appeared on the homepage of the Cookidoo app and I really fancied the look of it...it's just a bit different with boiled eggs in it!

There is already 2 other potato salad recipes here on Felly Bull (see the links below to the recipes)...they're both different and delicious in their own ways. This one has a delicious dressing with spring onions in it, and the boiled eggs add that 'something extra'...we really enjoy it!

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tip

Enjoy this jersey royal potato salad when on a picnic or when having a barbecue.

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How to make this Jersey Royal Potato Salad with or without the Thermomix

Recipe on UK Cookidoo

Jersey Royal Potato Salad

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

40g spring onions, cut into 2cm pieces
1000g water
600g Jersey Royals, scrubbed and rinsed (whole or cut into 4cm pieces if large)
or new potatoes, scrubbed and rinsed, cut into 4cm pieces
3 large eggs
4 tbsp mayonnaise
2 tsp white wine vinegar
0.5 tsp fine sea salt, or to taste
0.25 tsp freshly ground black pepper, or to taste
5 fresh chives, finely chopped, for garnishing

Instructions

Place the spring onions in the mixing bowl and chop for 5 seconds/speed 5. Transfer to a large serving bowl and set aside.
Place the water in the mixing bowl then insert the simmering basket. Weigh in the potatoes with largest ones on the bottom, then steam for 10 minutes/Varoma/speed slow (spoon icon).
Place the eggs in the Varoma dish, cover and place the Varoma dish into position above the potatoes. Steam for 12 minutes/Varoma/speed slow (spoon icon).
Remove the Varoma and hold the eggs under cold running water then set aside. Check the potatoes are cooked and prolong cooking time if necessary. Remove the simmering basket with the aid of the spatula and set the potatoes aside to cool slightly.
Add the mayonnaise, white wine vinegar, salt and pepper to the spring onions in the serving bowl then mix well with the aid of the spatula.
Cut the potatoes into bite sized pieces (approx. 2 to 3 cm), add to the serving bowl and gently stir in with the spatula to coat well in the dressing.
Peel the boiled eggs then quarter them. Add them to the serving bowl and gently stir in with the spatula. Adjust the seasoning to taste and serve garnished with fresh chives.

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted using a chopping board, knife, a couple of saucepans and boiling water from the kettle. My suggestions are as follows:

Finely chop the spring onions, transfer to a large serving bowl and set aside.
Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
Boil the eggs in another pan of boiling water for 8 minutes. Drain and rinse under cold running water and set aside.
Add the mayonnaise, white wine vinegar, salt and pepper to the spring onions in the serving bowl then mix well with a spoon or spatula.
Cut the potatoes into bite sized pieces (approx. 2 to 3 cm), add to the serving bowl and gently stir in with a spoon or spatula to coat well in the dressing.
Peel the boiled eggs then quarter them. Add them to the serving bowl and gently stir in with the spatula. Adjust the seasoning to taste and serve garnished with fresh chives.

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