Jersey Royal New Potato Salad with Grilled Trout Recipe

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4 plus leftovers for 1



Nutrition per portion

Calories 420 kCal 21%
Fat 24g 34%
  -  Saturates 5g 25%


  • 750g (1lb 10oz) Jersey Royals, halved
  • 4 large free-range eggs
  • 4 trout fillets
  • 75g (3oz) mayonnaise
  • 50g (2oz) plain yogurt
  • 35g (1¼oz) capers, drained and roughly chopped
  • 2tsp wholegrain mustard
  • good squeeze lemon juice
  • 1 small garlic clove, crushed
  • 50g (2oz) green olives, halved
  • ½tbsp finely chopped dill
  • 1tbsp finely chopped chives
  • 100g (4oz) radishes, topped, tailed and quartered


  • Cook the potatoes in boiling salted water for 15 minutes or until tender. Drain and set aside. Meanwhile, cook the eggs in cold water, bringing up to a simmer for 6 or 7 minutes, then run under cold water to cool completely.

  • Heat the grill to medium-high. Brush the fish lightly with oil, season and grill for 5 minutes. Meanwhile, mix the mayonnaise, yogurt, capers, mustard, lemon juice and garlic to make a creamy dressing.

  • Gently toss all the ingredients in a large bowl and drizzle over the dressing, serving the trout on the side.

Top Tip

Use the leftovers for the lunch next day. Just add some tuna – try albacore tuna in olive oil, usually in jars and widely available.

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