Wild Garlic Buttermilk Potato Salad

Ingredients

• 1 ½  lb baby golden potatoes
• ½ -1 teaspoon Ballerina Farm Wild Garlic French Salt
• 2 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• ½ cup buttermilk
• 1 tablespoon olive oil
• 1 garlic clove, finely grated
• 2 tablespoons finely chopped preserved lemon
• ¼ cup finely chopped shallot
• ¾ cup castelvetrano olives, pitted and torn (or any green olives)
• 3 tablespoons finely chopped Italian parsley
• 2 tablespoons finely chopped dill

Method

1. Cover your potatoes in a large pot and bring to the boil. Boil for about 10-15 minutes until tender and cooked through. Drain and slice in half, or leave whole if they are small enough. 
2. In a large mixing bowl, whisk your buttermilk, mayonnaise, dijon, olive oil, garlic and your Wild Garlic French Salt. Add your preserved lemon, shallots and olives and stir to combine.
3. Add in your warm potatoes and finish through with your fresh herbs. Season to taste with more Wild Garlic French Salt.

Bon Appétit !