Cooking Instructions
1.
Put the
Jersey royal potatoes (800 g)
in a large pan of cold, salted water. Bring to the boil. Once the water is boiling, simmer for 10 minutes until fork tender.
2.
While your potatoes are cooking, mix together the
Dijon mustard (10 g)
,
white wine vinegar (2 tbsp)
,
olive oil (2 tbsp)
,
truffle olive oil (2 tbsp)
and
shallot (1)
and season well.
3.
When your potatoes are cooked, toss them with the
M&S Collection Parmigiano Reggiano and truffle butter (30 g)
and mustard dressing.
4.
Leave them to cool a little while you mix together the
reduced fat mayonnaise (45 g)
,
M&S soured cream (30 g)
,
horseradish (15 g)
and
lemon (1/4)
. Toss that through the potatoes, along with your
M&S spring onions (2)
and finish with the
M&S crispy onions (1 handful)
.