Food recipes
Baby Red Bliss Potato Salad With Juniper and Buttermilk
Baby Red Bliss Potato Salad With Juniper and Buttermilk Ingredients: potatoes, raw, skin mustard, prepared, yellow vinegar, red wine goji berries, dried salt, table spices, pepper, black milk, buttermilk, fluid, cultu...
Baby Red Bliss Potato Salad With Juniper and Buttermilk
Ingredients:
potatoes, raw, skin
mustard, prepared, yellow
vinegar, red wine
goji berries, dried
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
Directions:
Simmer the potatoes in a pot of well salted water that you have brung to the boil.
Cook until just done without allowing the potatoes to become mushy.
Drain well, then rinse in cold water.
Spread on some kitchen toweling to dry.
Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined.
(I find this chops the juniper berries with no problem.
Gradually whisk in the olive oil until the dressing is creamy.
Put the lukewarm potatoes into a bowl and add half the buttermilk dressing.
Cover and chill overnight.
One hour before serving stir in the remaining buttermilk dressing and the parsley and onions.
Leave to set at room temperature until serving.
Ingredients:
potatoes, raw, skin
mustard, prepared, yellow
vinegar, red wine
goji berries, dried
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
Directions:
Simmer the potatoes in a pot of well salted water that you have brung to the boil.
Cook until just done without allowing the potatoes to become mushy.
Drain well, then rinse in cold water.
Spread on some kitchen toweling to dry.
Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined.
(I find this chops the juniper berries with no problem.
Gradually whisk in the olive oil until the dressing is creamy.
Put the lukewarm potatoes into a bowl and add half the buttermilk dressing.
Cover and chill overnight.
One hour before serving stir in the remaining buttermilk dressing and the parsley and onions.
Leave to set at room temperature until serving.