This elegant potato recipe by Dominic Chapman uses the much prized Jersey Royal potato to complement a garlicky aioli and charred spring onion. To vary the flavour of the mayo, add a little mustard. If you like your mayonnaise runnier, add a couple of tablespoons of hot water.
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Place the Jersey Royals into a pan and bring to the boil. Reduce the heat and leave to simmer for 10-12 minutes, or until tender and just cooked through. Remove from the heat and add 3 sprigs of fresh mint to the water to infuse as it cools
300g of Jersey Royal potatoes
3 sprigs of fresh mint
Meanwhile, blanch 4 of the spring onions in salted boiling water for 2 minutes, remove and refresh in ice cold water
4 spring onions, washed
Place a griddle pan on a very high heat. Drain the water off the spring onions and slice in half lengthways. Brush with a little vegetable oil on the cut-side and chargrill until slightly blackened. Season with salt and set aside
While the potatoes are cooling, make a start on the aioli. Blend the egg yolks, garlic cloves, lemon juice, saffron and a pinch each of salt and pepper in a food processor
3 free-range egg yolks
4 garlic cloves
juice of half a lemon
1 pinch of saffron
Slowly pour the olive oil into the blender in a steady stream while the food processor is running, until it forms a thick sauce
150ml of extra virgin olive oil
Spoon the aioli into a large mixing bowl and combine with the sliced spring onions, diced shallot, capers and chopped herbs
1 shallot, finely chopped
40g of baby capers
1 tbsp of parsley
1 tbsp of chives
1 tbsp of chervil
6 spring onions, washed
Once the potatoes and cool, drain and cut into bite size pieces. Combine in a bowl with the aioli and season with salt and pepper. Divide into 4 bowls and garnish with the charred spring onions and some pea shoots
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