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Baby Red Bliss Potato Salad With Juniper and Buttermilk
SERENA BASS
of
Serena
Serves eight.
2 and 1/2 pounds baby Red Bliss potatoes, unpeeled, cut into 3/4-inch chunks
2 tablespoons Grey Poupon Country mustard
3 tablespoons white-wine vinegar
1 tablespoon juniper berries, finely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup extra-virgin olive oil
1/2 cup finely chopped parsley
1/2 cup finely chopped scallions
Put the potatoes into a saucepan of cold, well-salted water, and bring to a gentle simmer. Cook until just done (until a knife point penetrates easily; do not allow the potatoes to become mushy). Drain the potatoes, rinse with cold water to stop the cooking, and spread them on a paper towel to dry.
Whisk together the mustard, vinegar, juniper berries, salt, pepper, and buttermilk in a bowl until combined, then gradually whisk in the oil until the dressing is creamy. Put the tepid potatoes in a large mixing bowl, and stir in half the buttermilk dressing and coat the potatoes. Cover the bowl and refrigerate overnight. One hour before serving, stir in the remaining buttermilk dressing, parsley, and scallions.
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