Jersey Royals in Buttermilk and Parmesan

700g (1 1/2 lb) small Jersey Royal Potatoes
30ml (2 tablesp) mayonnaise
200ml (1/3 rd pint) buttermilk
1 clove garlic, crushed
30g (1oz) Parmesan cheese, finely grated
7g (1/4 oz) chives, snipped

Bring a large pan of water to the boil. Add potatoes, bring back to the boil, then simmer gently for 12-15 minutes or until just tender. Meanwhile, whisk together mayonnaise, buttermilk, garlic and cheese. Stir in the chives. Drain cooked potatoes and cool. Spoon dressing over the potatoes, turning the potatoes to coat evenly. Serve cool with cooked asparagus.

Serves 4

TIPS:
Do not peel Jersey potatoes. Simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water - to seal in the flavour. Adding salt to the water is a matter of personal preference.

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