Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	213.49 Kcal (894 kJ)
Calories from fat	69.18 Kcal
		% Daily Value*
Total Fat	7.69g	12%
Cholesterol	0.84mg	0%
Sodium	974.02mg	41%
Potassium	806.28mg	17%
Total Carbs	32.78g	11%
Sugars	2.22g	9%
Dietary Fiber	3.35g	13%
Protein	4.81g	10%
Vitamin C	38.8mg	65%
Iron	144.9mg	805%
Calcium	47.3mg	5%

Amount Per 100 g
Calories	117.88 Kcal (494 kJ)
Calories from fat	38.2 Kcal
		% Daily Value*
Total Fat	4.24g	12%
Cholesterol	0.47mg	0%
Sodium	537.85mg	41%
Potassium	445.22mg	17%
Total Carbs	18.1g	11%
Sugars	1.23g	9%
Dietary Fiber	1.85g	13%
Protein	2.65g	10%
Vitamin C	21.4mg	65%
Iron	80mg	805%
Calcium	26.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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