Jersey Royal salad & pork schnitzel
Tangy buttermilk and a splash of pickle juice bring the classic potato salad bang up to date. If you can, prepare the potatoes at least four hours ahead, so they soak up all that flavour.
Serves 2 · Prep 15 min · Cook 20 min
Ingredients
- 400 g pack Jersey Royal Potatoes
- 2 tbsp buttermilk
- 1½ tbsp mayonnaise
- 1 tsp wholegrain or Dijon mustard
- 2 salad onions, finely chopped
- 1 gherkin, finely chopped, plus 1 tbsp of the pickling liquor
- ¼ tsp fine sea salt
- 286 pack British Pork Schnitzel with Lemon & Thyme Crumb
- 20 g pack dill, chopped
- 20 g pack chives, finely chopped
- Steamed green beans or a green salad, to serve (optional)
Method
- Ideally, make the potato salad at least 4 hours in advance. Halve, quarter or leave the Jersey Royals whole, depending on their size, then put in a large saucepan. Cover with cold water, add a pinch of salt and bring to the boil. Simmer for 12-15 minutes or until completely tender.
- While the potatoes are cooking, whisk together the buttermilk, mayonnaise, mustard, salad onions, gherkin and the pickling liquor in a large mixing bowl with the salt and some freshly ground black pepper. Drain the potatoes and add straight to the bowl, tossing in the dressing. Cool to room temperature, then chill if eating later.
- Meanwhile, cook the pork schnitzel according to pack instructions. Allow the potato salad to come back up to room temperature, if needed, then toss the chopped herbs through the potato salad. Serve with the schnitzel and steamed green beans or a green salad, if liked.