This crème fraîche and mustard Jersey Royal potato salad is my take on the humble potato salad, and it’s one I make again and again through spring and early summer. Tender, buttery Jersey Royals tossed in a sharp crème fraîche and wholegrain mustard dressing, with soft, sweet confit spring onions and a generous pile of crispy shallots on top. Creamy, crunchy, fresh and savoury all at once.

Jersey Royals are one of the great British seasonal ingredients. Grown on the island of Jersey and protected by their own designation of origin, they have a delicate, nutty, almost sweet flavour and thin, papery skins. They’re at their best from April to June. There’s no need to peel them, just give them a gentle scrub. Boil in heavily salted water, then let them steam dry in a colander so the dressing can cling to them. Out of season, any good waxy new potatoes work well.

The confit spring onions are what make this potato salad feel special. Cooking them slowly in warm olive oil over a low heat softens them completely and draws out their natural sweetness, so they become silky and mellow rather than sharp. Keep the heat gentle, you want them to soften and shrivel slightly rather than fry. The bonus is the oil, which is now infused with a sweet, oniony flavour. A few tablespoons go into the dressing, and any extra is lovely for roasting vegetables or drizzling over salads.

Tossing the shallots in cornflour before frying gives them a light, extra-crisp coating. Fry them in small batches so the oil stays hot, then drain them on kitchen paper and season straight away. Take care with the hot oil. Saving half the shallots for the top means you still get plenty of crunch when you serve.

Dressing the potatoes while they’re still slightly warm helps them soak up the flavour. The crème fraîche keeps the dressing lighter and tangier than mayonnaise, while wholegrain mustard and lemon zest add sharpness and freshness.

This makes a perfect side for barbecues, picnics, garden parties and summer lunches, served slightly warm or at room temperature. To get ahead, cook the potatoes, confit the spring onions and make the dressing in advance. Store the crispy shallots in an airtight container and add them just before serving so they stay crunchy.