New potatoes with buttermilk and chive dressing
Buttermilk gives a fresh, tangy flavour to the dressing. It is liquid left from the butter-churning process and is widely sold. A good substitute if you can't souce it for this new potato salad is to mix a tablespoon of yoghurt with a tablespoon of milk, or, for a thinner consistency, mix a tablespoon of lemon juice into a cup of milk and let stand for five minutes.
Ingredients
- 750g new potatoes, scrubbed and cut in ½ if large
- 2 tbsp crème fraîche
- 2 tbsp buttermilk
- 1 garlic clove, crushed
- 2 tbsp Parmesan, grated
- small handful chives, snipped
Method
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Step 1
In a large pan of boiling salted water, cook the potatoes for about 12 minutes, or until just tender.
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Step 2
In a large bowl, whisk together the crème fraîche, buttermilk, garlic and cheese. Add the chives and stir to combine.
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Step 3
Drain the cooked potatoes, leave to cool slightly and toss in the dressing to coat. Serve warm or cold.