Buttermilk Potato Salad

This potato salad is best made the day before use and is ideal for a summer buffet.

Ingredients

1000 g kipfler potatoes

600 ml buttermilk

1 tsp sea salt

¼ tsp ground white pepper

½ tsp cracked black pepper

1 bunch finely chopped chives (20g)

½ finely chopped red capsicum

1 finely chopped red onion (200g)

Method

Place potatoes in a large pot and bring to the boil covered in salted water. Lower heat to a simmer and keep cooking for approx 20 minutes. Drain the water off the potatoes and place the potatoes in the fridge for at least 60 minutes. Place buttermilk, salt, pepper, chives, capsicum and onion in a large bowl and blend until evenly combined. Remove the potatoes from the fridge. Slice the potatoes into bite sized pieces and blend into the buttermilk mixture. Combine evenly and place in a serving dish. Cover and allow cooling for at least 30 minutes.

Note: Instead of buttermilk use natural yogurt, sour cream or crème fraîche.