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- 1 Spanish onion, halved, very thinly sliced
- 60ml (1/4 cup) cider vinegar
- 600g chat potatoes
- 600g kipfler potatoes
- 2 tsp brown mustard seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp caraway seeds
- 1/2 tsp celery seeds
- 60ml (1/4 cup) buttermilk
- 300g (1 cup) mayonnaise
- 125.00 ml coarsely torn flat-leaf parsley leaves
- In a bowl, mix together onions, half of the vinegar, sea salt, and caster sugar. Let it sit for 15 minutes before moving on.
- Boil chats and kipflers in salted water until tender. Drain, cool slightly, and peel kipflers. Cut kipflers into 2cm-thick slices and halve the chats.
- Mix seeds with the rest of the vinegar, buttermilk, and mayonnaise until blended. Drain the onion mixture, then combine in a bowl with warm potatoes, dressing, and parsley leaves.
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