Everyone loves springtime chives in a potato salad, but just for a change, try coating new season Jersey Royals with mayonnaise and an Italian gremolata of crushed garlic, flat-leaf parsley and grated lemon rind. You can use the same gremolata over pan-fried fish, parmesan risotto, roast chicken and baked mushrooms.

Ingredients
Feeds 4. Takes 30 mins.

750g Jersey Royals
Salt
2 garlic cloves, crushed
2tbsp finely chopped flat-leaf parsley
1tbsp grated lemon rind
2tbsp mayonnaise
1tsp lemon juice
Sea salt
Freshly ground black pepper
A good handful of picked parsley leaves

Lightly scrub the potatoes, but don’t peel. Cook in simmering salted water until tender, then drain.

To make the gremolata mix the crushed garlic, parsley and lemon rind together. Mix the gremolata into a little of the mayonnaise, then add the remaining mayonnaise and lemon juice, salt and pepper, stirring until well mixed.

As soon as they are cool enough to handle, slice the potatoes thickly and gently toss them in the dressing with the whole parsley leaves, and serve while still warm or at room temperature

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