Warm Jersey Royal and Watercress Salad

Put the royals in a saucepan of cold, salted water with a bay leaf and a sprig of mint. Bring to the boil, then simmer for 15-20 minutes, until tender enough to pierce.
Meanwhile put the coriander seeds in another small plan and stir on the hob over a low heat for about a couple of mins, just to toast the outside. Add the oil and stir until it is just warm. Remove the pan from the heat, leave to cool a little, then stir in the spring onions, lemon juice and zest.
Drain the potatoes, then roughly quarter them - or slice if very large - and toss with the dressing and most of the leaves from the remaining sprig of mint. Season well, particularly with salt, then fold in the watercress and scatter with a few more mint leaves. Add an extra grating of lemon zest before serving.