Make this warm Jersey Royal and seaweed salad

Jersey Royal potatoes are the starchy star of the show in this fresh and vibrant East Asian-inspired salad

Warm Jersey Royal and seaweed salad

Serves 2

Preparation time 15 minutes

Cooking time 40 minutes


  • 225g Jersey Royal potatoes
  • 1 tbsp rice vinegar
  • 2 eggs
  • 125g shredded, cooked roast duck or chicken meat
  • 1 pak choi, cut in strips
  • 1 large carrot, cut in julienne strips
  • 1 red chilli, thinly sliced (leave the seeds in if you like it hot)

For the seaweed salad:

  • 15g dried mixed seaweed
  • 2 tsp white miso
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tsp lemon or lime juice
  • 1 tbsp toasted sesame seeds


  1. Bring a pan of water to the boil, add a pinch of salt and the Jersey Royal potatoes and boil for 10-15 minutes.
  2. Whilst the potatoes cook, bring a pan of water to the boil for the eggs. Carefully add the eggs and cook for 6 minutes for a soft yolk centre, leave for longer if you prefer a firmer texture. Remove and transfer to cold water until cool enough to handle then peel and halve.
  3. Once the potatoes are cooked, drain, run under cold water and when cool enough to handle dice and drizzle over the rice vinegar.
  4. To make the seaweed salad, rehydrate the seaweed according to the pack instructions or by soaking in cold water for around 10 minutes, then drain.
  5. Next combine the white miso, soy sauce, mirin, sesame oil and lemon juice in a small bowl and then pour half of it over the seaweed, stirring to mix. Sprinkle over the sesame seeds and set aside.
  6. Gently warm the duck or chicken meat in the microwave or in a pan with a little water.
  7. To serve, combine the potatoes with the carrot and pak choi on a serving plate. Top with the duck and a large spoonful of seaweed salad. Add the egg and drizzle over the remaining salad dressing. Scatter some chilli and serve.

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