800 g Jersey Royals

4 sausages

2 bunches spring onions (chopped)

75 ml red wine vinegar

150 ml corn oil

75ml olive oil

2 spoons grain mustard

pinch of chopped herbs (parsley, tarragon or any soft herbs)

100ml chicken stock (can be made from boullion paste)

salt and black pepper (to season)


  • To cook the Jersey Royals, boil water in a pan and season well with salt. Carefully add the Jersey Royals and bring back to the boil, lower the heat so that they simmer and leave to cook for approx 20 mins depending on their size
  • Fry the sausages in a pan using half of the olive oil. Once cooked through, put to one side
  • While the Jersey Royals and sausages are cooking prepare the dressing by mixing the oils, vinegar and mustard
  • When the Jersey Royals are cooked, drain into a colander and return them to the pan
  • With a spoon, gently press them to break the skins, so that when the dressing is added they will soak up the flavours
  • Heat the chicken stock and mix with the dressing mix, add the spring onions and herbs, a few grinds of black pepper, mix gently in to the lightly crushed Jersey Royals and serve with the sausages