Jersey Royal Potato Salad

This Jersey Royal Potato Salad is a family favorite, made with those special new potatoes only grown on Jersey in the Channel Islands. Sub your favorite new potato if you can't get them! 

The Jersey Royal story begins in 1880 when a farmer named Hugh de la Haye planted a 15 sprouted pieces of a seed potato and one grew into a plant with papery skins. The slanted hillsides get lots of sunshine and the vraic – a seaweed used for fertilizer on the island – gives the Jersey Royal its unique taste. 

Sadly, we haven’t been able to fly back to Jersey because of the pandemic but I found this recipe with photos in files and decided to share for National Egg Day, if only to remind myself that someday things will be better COVID-wise and we will be able to travel again. 

Jersey Royal Potato Salad

This recipe makes enough for two servings with a little left over. It is easily doubled, trebled or even quadrupled, if you are serving a crowd. If you don’t have access to Jersey Royals, another new potato can be substituted. I’ve also made this quite successfully with the little thin-skinned red ones we can get here in States.

Ingredients

8 1/2 oz or 240g Jersey Royals, boiled till just cooked through

2 eggs, hardboiled

1 teaspoon grated onion, plus any onion juice

2-3 tablespoons mayonnaise

2 teaspoons yellow mustard

fine sea salt

freshly ground black pepper

Cayenne, optional

Green onions to garnish

Method

Mash the egg yolks with a fork and mix in with the grated onion, mustard and two tablespoons of mayonnaise.

Chop the egg whites into the bowl. Follow those with the Jersey Royals, also roughly cut into halves or thirds, depending on the size of your Royals.

Mix everything together and season to taste with fine sea salt, freshly ground black pepper and cayenne, if desired. 

If the mixture seems too dry, add the extra tablespoon of mayonnaise. Garnish with some chopped green onion. 

Enjoy! 

It’s National Egg Day tomorrow so my Foodie Extravaganza friends are sharing recipes you can use for your own celebration! Many thanks to our host, Camilla from Culinary Adventures with Camilla.

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Pin this Jersey Royal Potato Salad!

.

Cream Cheese Coffee Muffins #MuffinMonday

Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip!

During most of the pandemic, my only outing was a once-a-week trip to the grocery store. Sometimes it was a quick get-in get-out and no one gets hurt sortie. Other weeks, I took my time and really looked at the options on the shelves. It was one of those second times that I found the Nestlé Tollhouse espresso morsels. 

Maybe they’ve been around a while but they were new to me. I love coffee so how could a coffee chip be anything but good? I’m here to report that they are fabulous! The package says, and I quote: Made with real coffee, no preservatives, no artificial flavors or colors. 

They have the texture of semi-sweet chocolate chips but are full-on coffee flavor instead! If you love coffee, you are going to love these too. 

Cream Cheese Coffee Muffins 

These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

Ingredients

2 cups or 250g flour

3/4 cup or 150g sugar

2 teaspoons instant espresso granules

2 teaspoons baking powder

1/2 teaspoon salt

1 cup or 170g espresso morsels

2 eggs, at room temperature

8 oz or 227g cream cheese, at room temperature

3/4 cup or 180ml milk

Method

Preheat oven to 350°F or 180°C. Prepare a 12-cup muffin pan by lining it with paper muffin liners.

In a large bowl, whisk the flour, sugar, espresso granules, baking powder and salt together. Set aside 24 espresso morsels and add the rest of them to the dry ingredients and stir to coat the morsels with flour. 

Whisk the eggs in a large bowl then add the cream cheese. Use a whisk to chop the cream cheese into smaller pieces then whisk until smooth and creamy. 

Add in the milk and whisk again to combine. 

Fold the wet ingredients into the dry until just combined. 

Divide the batter between the muffin cups. Top with the reserved coffee morsels.

Bake the muffins for 20-25 minutes or until golden and well-risen.

Remove muffins from muffin pan and leave to cool on a wire rack. 

Enjoy!

It’s Muffin Monday! Check out all the lovely muffins my baking friends are sharing below. 

• Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
• Cream Cheese Coffee Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Making Miracles
• Lemon Strawberry Muffins from Magical Ingredients
• Sourdough Cherry Almond Muffins from Zesty South Indian Kitchen
• Strawberry Rhubarb Muffins from A Day in the Life on the Farm

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Cream Cheese Coffee Muffins! 

 .

Salsa Pebre Chileno

Salsa Pebre Chileno is a traditional accompaniment to an asado or barbecue in Chile. It’s made with ripe tomatoes, onion, lime juice and lots of cilantro. Add a little hot sauce for kick! 

When our Sunday FunDay host announced the theme of today’s event – salsa! – I decided to search on Google for a recipe I’ve never heard of. This world is WIDE, people, I want to taste it all. 

Salsa simply means "sauce" in English but I wanted something that could stand alone and not, for example, a curry sauce that you would cook meat in. This meant I actually had to search for the word “salsa” rather than its English translation. A search in Spanish for recetas para salsa, turned up all sorts of great ones. 

When I found the first salsa pebre recipe, I began searching specifically for that recipe title to see if they varied much from cook to cook. There were minor variations among the Chilean bloggers, some adding garlic, others using vinegar instead of lime juice but most were very similar to what I am sharing here. 

Salsa Pebre Chileno

What you need to know is that Chilean pebre is not eaten on top of the grilled meat at a barbecue but on bread warmed on the grill or on salads. It’s also the condiment of choice for Chileans making choripáns – aka chorizo in a bun. This recipe was adapted from several on the interwebs but this one formed the basis: Que Rica Vida. It's in Spanish but for those of you who don't speak the lingo, use Google Translate. 

Ingredients

1/2 medium onion

2 tablespoons fresh lime juice

1 generous bunch cilantro 

2 ripe, firm tomatoes

1 tablespoon canola or other light oil

1/2 teaspoon red hot sauce (or more if you like your pebre spicy)

Salt

Serve salsa pebre on

grilled bread

a toasted bun with chorizo (choripán) like hot dog relish

or alongside grilled meats

Method

Peel the half onion and chop it roughly. Put in a food processor and process until very finely chopped. Transfer to a bowl.

Pour the lime juice over the onion and leave to marinate. 

Wash the cilantro and dry very well. (I use a salad spinner.) Cut off any hard stems and discard them. 

Place the leaves and tender stems in the food processor and chop very finely. Put the cilantro in the bowl with the onion but don’t stir yet. 

Wash the tomatoes and remove the seeds. (You can leave the seeds in but then your salsa is going to be very wet.) Cut the tomatoes into chunks then chop them finely in the processor. 

Place the tomatoes and any juice in the bowl with the cilantro and onion. Add in the oil, hot sauce and salt to taste. Stir to combine well. 

Serve right away or cover the bowl and let it chill in the fridge until ready to serve. 

Enjoy! 

It’s Sunday FunDay and, who knew but May is National Salsa Month so we are sharing salsa recipes or recipes made with salsa as an ingredient for the celebration. Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out all the links below. 

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Tomato Salsa by Our Good Life
• Roasted Jalapeño Salsa by Karen's Kitchen Stories
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Salsa Pebre Chileno!

.