Jersey Royals with broad beans recipe
Crispy bacon and creamy tarragon mayonnaise makes this salad extra special. This delicious side makes the perfect accompaniment to a Sunday roast or a light summer meal.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook and 30 mins to cool
- 459 calories / serving
Ingredients
- 1kg (2lb) Jersey Royal potatoes
- 3 bacon rashers
- 100g (3 1/2oz) fresh or frozen broad beans
- 1 tbsp white wine vinegar
- ½ x 30g pack fresh tarragon, chopped
- 8½ tbsp mayonnaise
- ½ lemon, juiced
Each serving contains
- Energy
- 1920kJ 459.0kcal
- Fat
- 28g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 47.2gProtein 8.2gFibre 5.9g
Method
- In a large pan, boil the potatoes until tender. Drain and return to the warm pan to dry out a little.
- Meanwhile, fry the baconrashers until crisp, then chop into very small pieces. Blanch thebroad beansin boiling water for 2 minutes and drain. Rinse in cold water and then drain again. Squeeze out the beans from their outer skins and set aside.
- Halve the potatoes, or slice into chunks, leaving the smaller potatoes whole, and put in a bowl. Pour over the vinegar and season well. Toss the warm potatoes to help them absorb the vinegar, then add the chopped bacon, broad beans and tarragon.
- In a small bowl, mix the mayonnaise and lemon with a little seasoning. Add the mayonnaise to the warm potatoes and mix well until combined. Chill for 30 minutes before serving.
- See more Bacon recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
