Potato & Beef Organs Salad

This Royal Jersey potato salad is a celebration of one of the season's best ingredients. Known for their delicate texture and naturally sweet, buttery flavour, Royal Jersey potatoes shine in this simple yet nourishing dish. Tossed in a creamy dressing made with Greek yogurt, fresh basil, parsley, spring onions, and Parmesan, it's packed with fresh, vibrant flavours perfect for warmer days. We  have also added our beef organ powder for an easy boost of nutrients, making this a delicious side dish that nourishes from within. Perfect alongside grilled fish, meat, or enjoyed as a part of a picnic or bbq.

Serves 3-4 as a side 

Ingredients

• 750g Jersey royal potatoes - cut into quarters 
• 4 spring onions - finely chopped 
• 3 garlic cloves - skin on
• 30g fresh basil - chopped 
• 30g fresh parsley - chopped 
• 3 heaped tbsp organic greek yogurt 
• 1 tbsp capers - chopped 
• 1 tsp dijon mustard 
• 1 tbsp lemon juice 
• 50g grated parmesan 
• 2 heaped tablespoons (20g) of Organised
• A drizzle of extra virgin olive oil 
• Salt & pepper to taste 

Method

1. Smash the garlic cloves until they are flattened. Add the potatoes and garlic to a deep pot and cover with plenty of water. Season with salt and place on a medium heat. 
2. Cook for around 20 minutes until the potatoes are soft when pierced with a fork. 
3. In the meantime make the dressing. Add the chopped spring oniosn herbs, yogurt, capers, mustard, lemon juice, parmesan, Organised and olive oil to a bowl and mix well. 
4. Drain the potatoes and let them cool down completely. Add the potatoes to the bowl with the dressing and mix until well combined. 
5. Serve immediately or store in the fridge for up to 2 days.