Prep 35 mins
Cook 24 hrs
This fabulous potato salad gets it's zesty flavour from a delicious mustardy buttermilk dressing with the addition of juniper berries. The salad needs to steep overnight, so plan ahead. You refresh it before serving with some additional dressing and a smattering of chopped spring onion and parsley. Impressive! From the cookbook New York Cooks. Cook time reflects the overnight marinating time.
- 2 1⁄2 lbs baby Red Bliss potatoes, unpeeled, cut into 3/4 inch chunks
- 2 tablespoons grey poupon country Dijon mustard
- 3 tablespoons white wine vinegar
- 1 tablespoon juniper berries, finely chopped (see step 2)
- 1 tablespoon sea salt
- 1 tablespoon fresh ground black pepper
- 1⁄4 cup buttermilk
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup finely chopped fresh parsley
- 1⁄2 cup finely chopped scallion (spring onions)
- Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
- Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
- Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
- One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.