Potato and Buttermilk Salad

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

Ingredients

1200 g waxy potatoes

600 ml buttermilk

1 tsp sea salt

¼ tsp ground white pepper

½ tsp cracked black pepper

½ bunch finely chopped chives (10g)

½ bunch finely chopped parsley (10g)

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. Peel and cut the potatoes into bite sized pieces. Blend the potatoes into the buttermilk mixture and place in a serving dish. Cover and allow cooling for at least 30 minutes in the fridge.

Note: Substitute buttermilk with natural Greek yogurt, sour cream or crème fraiche.