Buttermilk and Potato Salad

The Desiree potatoes have smooth pink coloured skin and have yellow flesh with a distinctive flavour. They have a very thin skin and are a versatile all rounder potato variety which is firm and holds its shape. Desiree potatoes can be used for all cooking methods. When buying potatoes avoid soft, wrinkled or green coloured potatoes and handle potatoes gently as they can bruise. Keep potatoes stored in a cool and dry place away from light. Peel or wash potatoes then cook as desired such as boiling or baking.

Ingredients

1000 g desiree potatoes

500 ml buttermilk

1bunch parsley finely chopped (35g)

1 tsp sea salt

¼ tsp white pepper

1 red onion finely chopped (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 of the potatoes and place the potatoes in the fridge for at least 60 minutes. Place buttermilk, salt, pepper, parsley and onion in a large bowl and blend until evenly combined. Remove the potatoes from the fridge and peel the skin off. Cut 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.