Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 minutes until cooked through. Drain and cool.
In a bowl, whisk together the Avonmore Buttermilk, mayonnaise, mustard and vinegar with seasoning.
Once potatoes are cool, dice into cubes, stir in the scallions and toss with the buttermilk dressing.
Garnish with some chopped red onion.
- 750g potatoes
- 75ml Avonmore Buttermilk
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tablespoon scallions, finely chopped
- Chopped red onion