Jersey Benne Potato Salad



1 box of Jersey Bennes Oamaru Organics

2 granny smith apples Ettrick Gardens 

1 large fennel bulb sliced

1/2 jar capers

6 hardboiled eggs Agreeable Nature

1 cup of mayo (homemade or your whole egg favourite)

1/4 cup of parsley chopped

Salt and pepper to season.


Cut the potatoes so they are all similar in size, then place into a pot of salted water and bring to the boil. Reduce to a simmer and cook until tender, strain and allow to cool.  Hard boil your eggs and allow to cool.  Once cool, peel and chop into quarters.

Finely slice the fennel, slice the apple then cut into thin strips.

In a bowl, toss together the potatoes, fennel, capers, apple, and egg and mix through the mayonnaise.

Season with salt and pepper.  Sprinkle the parsley on the top.


Recipe from Elizabeth Marshall.


Signup for our newsletter!