Creamy Red Bliss Potaoes Juniper Berry Potato Salad

I like the way the junper berries add a
flavor and color to this potato dish.
It's good served with wild game meat.
Juniper berry sauce is often a popular
flavoring for quail, pheasant, veal and lamb.

Ingredients
4 pounds baby Red Bliss potatoes, unpeeled, quartered
2 tablespoons Grey Poupon mustard
3 tablespoons white or red wine vinegar
1 tablespoon juniper berries, finely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup extra-virgin olive oil
1/2 cup finely chopped parsley
1/2 cup finely chopped scallions

Directions:
Put the potatoes into a saucepan of cold,
well-salted water, and bring to a gentle simmer.
Cook until just done. Drain the potatoes,
rinse with cold water to stop the cooking,
and spread them on a paper towel to dry.
Whisk together the mustard, vinegar,
juniper berries, salt, pepper,
and buttermilk in a bowl until combined,
then gradually whisk in the oil until the dressing is creamy.
Put the tepid potatoes in a large mixing bowl,
and stir in half the buttermilk dressing and coat the potatoes.
Cover the bowl and refrigerate overnight.
One hour before serving, stir in the
remaining buttermilk dressing, parsley, and scallions.