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British Spring Salad

Featured in: Crisp and Refreshing

This vibrant spring salad combines tender Jersey royal potatoes with seasonal vegetables like asparagus, broad beans, and peas. The star is a homemade wild garlic pesto that coats the warm potatoes and provides a bright, aromatic flavor. The dish comes together in under 30 minutes - simply cook the potatoes, blanch the vegetables, and toss with the freshly made pesto. Finished with pea shoots, sea salt flakes, and cracked pepper, it makes a perfect light meal or accompaniment to grilled proteins.

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sana kitchen chef
Updated on Sat, 19 Apr 2025 22:11:47 GMT
A plate of food with potatoes, peas, and greens. Pin it
A plate of food with potatoes, peas, and greens. | recipebyme.com

This vibrant British Spring Salad celebrates the season's best offerings with tender Jersey Royals, blanched vegetables, and a punchy wild garlic pesto that ties everything together. The dish embodies spring on a plate with its fresh flavors and beautiful presentation.

I first made this salad when wild garlic was abundant in my local woodland. The intoxicating aroma filled my kitchen and became an instant family favorite that signals the arrival of spring in our home.

Ingredients

  • Jersey Royal potatoes: Chosen specifically for their nutty flavor and waxy texture that holds up beautifully in salads
  • Wild garlic leaves: The star of the pesto providing a more delicate flavor than traditional garlic cloves
  • Asparagus: Look for firm stalks with tight tips for the freshest taste and texture
  • Frozen broad beans and peas: Convenience ingredients that work perfectly and save podding time
  • Pine nuts: Toast them lightly before adding to the pesto for enhanced nutty flavor
  • Pecorino: Adds a salty sharpness that balances the grassy notes of the wild garlic
  • Pea shoots: Offer a delicate garnish with their tender tendrils and sweet flavor
  • Maldon Salt: These flaky crystals provide bursts of flavor and subtle crunch

Step-by-Step Instructions

Make the Wild Garlic Pesto:
Add wild garlic leaves, basil, olive oil, pine nuts, capers, and grated pecorino to a food processor. Blitz until you achieve your desired consistency, whether chunky or smooth. The pesto should be vibrant green and aromatic. The wild garlic provides a more subtle garlic flavor than traditional pesto.
Cook the Jersey Royals:
Place the potatoes in a large pan of cold water, cutting any larger ones in half for even cooking. Bring to a boil, then reduce to a simmer and cook for approximately 10 minutes. Test with a knife to ensure they're tender but not falling apart. The key is maintaining their shape while ensuring they're cooked through.
Blanch the Vegetables:
While the potatoes cook, bring another pan of water to a rolling boil. Add the asparagus, peas, and broad beans together and blanch for just 1 minute. They should be bright green and just tender. Immediately drain to prevent overcooking, as these vegetables will continue cooking slightly from residual heat.
Dress the Potatoes:
Drain the cooked potatoes and allow them to steam dry for a minute. This helps the pesto adhere better. While still warm, toss them gently with about two-thirds of the prepared wild garlic pesto, ensuring each potato is coated in the vibrant green sauce.
Assemble the Salad:
On a large serving platter, arrange the pesto-dressed potatoes as the base layer. Artfully place the blanched asparagus, broad beans, and peas on top, creating height and visual interest across the dish.
Finish and Garnish:
Drizzle the remaining pesto over the assembled salad. Finish with freshly cracked black pepper and a generous sprinkling of Maldon Salt flakes. Scatter pea shoots across the top for a fresh, springtime appearance and added texture.
A plate of food with potatoes, peas, and asparagus. Pin it
A plate of food with potatoes, peas, and asparagus. | recipebyme.com

The wild garlic pesto is truly the heart of this dish. I discovered its magic during a spring foraging walk where the woodland floor was carpeted with these aromatic leaves. Bringing them home and transforming them into this vibrant sauce changed my approach to spring cooking forever. The balance of the mild garlic flavor with the sharp pecorino creates magic.

Foraging Wild Garlic

Wild garlic typically grows in woodland areas from late February through June. Look for broad, pointed green leaves with a distinctive garlic smell when crushed. Always forage responsibly, taking only what you need and being certain of identification. If foraging isn't possible, farmers markets often carry wild garlic during spring months, or substitute with a combination of baby spinach and a small garlic clove.

Making It Your Own

This spring salad welcomes personalization. Add crumbled blue cheese for richness, cherry tomatoes for sweetness, or red onion for sharpness. Fresh herbs like mint or dill complement the flavors beautifully. For a protein boost, flaked hot smoked salmon or torn buffalo mozzarella transform this side into a complete meal. The foundation remains the same, but the variations are endless.

Alternative Dressings

While the wild garlic pesto is sublime, this salad works wonderfully with other dressings too. Try an apple cider vinaigrette made with Aspall's Apple Cyder Vinegar, honey, Dijon mustard, and extra virgin olive oil. For something creamier, a lemon yogurt dressing with fresh herbs complements the vegetables beautifully. Even a simple drizzle of good quality olive oil and lemon juice allows the vegetables' natural flavors to shine.

A bowl of vegetables including potatoes, peas, and green beans. Pin it
A bowl of vegetables including potatoes, peas, and green beans. | recipebyme.com

This salad is a celebration of spring—fresh, light, and bursting with flavor. Transform your seasonal favorites into this vibrant dish today!

Frequently Asked Questions

→ What can I substitute for wild garlic in the pesto?

If wild garlic is unavailable, you can substitute with a combination of regular garlic (1-2 cloves) and extra basil or spinach. Alternatively, arugula or watercress will provide a similar peppery flavor profile.

→ Can I make this salad ahead of time?

Yes, though it's best served warm or at room temperature. You can prepare the pesto up to 3 days in advance and blanch the vegetables a day ahead. Assemble just before serving for optimal freshness and flavor.

→ What protein would pair well with this salad?

This versatile salad pairs beautifully with grilled fish, particularly salmon or trout. For a vegetarian option, add soft-boiled eggs or crumbled feta cheese. Sliced grilled chicken or lamb would also complement the spring flavors.

→ Are there any substitutes for Jersey royal potatoes?

If Jersey royals aren't available, use new potatoes, fingerlings, or small waxy potatoes like Charlotte or Yukon Gold. These varieties hold their shape well and have a similar buttery texture.

→ Can I use fresh peas and broad beans instead of frozen?

Absolutely! Fresh peas and broad beans are wonderful when in season. They may require slightly different cooking times - typically 2-3 minutes for fresh peas and 3-4 minutes for fresh broad beans. Double-pod the broad beans for the best texture and appearance.

→ How long will leftover wild garlic pesto keep?

Leftover pesto will keep in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays, then transfer to freezer bags. It makes an excellent addition to pasta, soups, or as a spread on crusty bread.

British Spring Salad

A vibrant celebration of spring produce featuring Jersey royals, asparagus and homemade wild garlic pesto.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Sana

Category: Fresh Salads

Difficulty: Intermediate

Cuisine: British

Yield: 4 Servings (1 large platter)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 500g Jersey royal potatoes
02 150g Frozen broad beans
03 150g Frozen garden peas
04 250g Asparagus
05 Handful of pea shoots
06 Cracked black pepper
07 Pinch of Maldon Salt

→ Wild Garlic Pesto

08 75g Wild garlic leaves
09 Small handful basil leaves
10 150ml Olive oil
11 20g Pine nuts
12 1 tsp Capers
13 10g Pecorino, finely grated

Instructions

Step 01

In a food processor or blender add the wild garlic leaves, basil leaves, olive oil, pine nuts, capers, and grated Pecorino. Blitz until it forms a paste, with texture according to preference. The mixture should be vibrant green from the wild garlic leaves.

Step 02

Transfer the pesto to a small bowl and set aside for later use.

Step 03

Halve any larger Jersey royal potatoes for even cooking. Place all potatoes in a large pan of water, bring to the boil, then reduce to a simmer. Cook for 10 minutes until tender when pierced with a knife.

Step 04

While the potatoes cook, bring a second pan of water to the boil. Blanch the asparagus, peas, and broad beans for 1 minute until just tender. Remove from heat and drain immediately.

Step 05

Drain the cooked potatoes and allow them to steam for a minute. Toss them in approximately two-thirds of the wild garlic pesto until evenly coated.

Step 06

On a large serving platter, arrange the warm pesto-coated potatoes. Top with the blanched asparagus, broad beans, and peas.

Step 07

Drizzle the remaining pesto over the vegetables. Season with cracked black pepper and Maldon Salt. Garnish with fresh pea shoots and serve immediately.

Notes

  1. The wild garlic pesto also works well as a garnish for meat and vegetables, or stirred through pasta dishes.
  2. For variations, consider adding blue cheese, cherry tomatoes, red onion, and fresh herbs.
  3. An alternative dressing could be an apple cider vinaigrette made with Aspall's Apple Cyder Vinegar.

Tools You'll Need

  • Food processor or blender
  • Large saucepan
  • Second saucepan for blanching
  • Colander or strainer
  • Large serving platter

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains pine nuts
  • Contains dairy (Pecorino cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 7 g