Anglesey Sea Salt New Potatoes with Buttermilk Dressing
Tender new potatoes boiled with crisp island sea salt and coated in a tangy, herb-speckled Welsh buttermilk dressing.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 195 kcal
Equipment
- •Large saucepan
- •Colander
- •Small mixing bowl
- •Whisk
- •Serving bowl
Nutrition
Per serving, approximate
- Calories
- 195 kcal
- fat
- 6 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 195 kcal
Instructions
- 1
Place the scrubbed new potatoes into a large saucepan.
- 2
Cover the potatoes with cold tap water until submerged by two centimetres.
- 3
Add one teaspoon of Anglesey sea salt to the water.
- 4
Bring the water to the boil over high heat on the hob.
- 5
Lower the heat to medium and simmer for 15 to 18 minutes until fork-tender.
- 6
Whisk the buttermilk, mayonnaise, Dijon mustard, and lemon juice together in a small bowl.
- 7
Fold in the snipped chives, mint, parsley, and cracked black pepper.
- 8
Drain the potatoes thoroughly in a colander and leave to steam dry for three minutes.
- 9
Cut larger potatoes in half and transfer all potatoes to a wide serving bowl.
- 10
Drizzle the melted Welsh butter over the warm potatoes and toss gently.
- 11
Spoon over the buttermilk dressing and turn the potatoes to coat evenly.
- 12
Scatter the remaining teaspoon of Anglesey sea salt flakes over the top before serving.
Chef's tips
Letting the potatoes steam dry in the colander prevents excess water from diluting the dressing. Dress the potatoes while still warm so they absorb the tangy buttermilk flavour.
Ingredient substitutions
- Anglesey sea salt flakes (Halen Môn) → Maldon sea salt flakes or another flaky sea salt
- buttermilk → 110 ml whole milk mixed with 10 ml fresh lemon juice, rested for 5 minutes
Storage
Store leftover dressed potatoes in an airtight container in the fridge for up to two days.
Reheating
Serve chilled or bring to room temperature for 20 minutes; do not reheat as the buttermilk dressing will split.
Common mistakes to avoid
- •Boiling potatoes vigorously, which can burst their skins and make them waterlogged.
- •Dressing cold, wet potatoes, which causes the dressing to run off instead of clinging.
Serving suggestions
Cooked Anglesey Sea Salt New Potatoes with Buttermilk Dressing?
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