Russian Potatoes in Buttermilk

Photo: Jonathan Lovekin
Prep Time:
30 mins
Total Time:
30 mins


  • 1 pound small red- or purple-skinned potatoes (about 20)

  • 2 tablespoons unsalted butter

  • 1 medium onion, chopped (about 2 cups)

  • ½ teaspoon coarse salt

  • 1 ⅓ cups cold well-shaken buttermilk

  • Flaky sea salt, such as Maldon, and freshly ground pepper

  • Fresh dill, for garnish


  1. Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water and place steamer in pot. Bring water to a simmer, cover, and steam potatoes until tender and easily pierced with a knife, 20 to 25 minutes.

  2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and coarse salt and cook, stirring occasionally, until onion is softened and golden, about 20 minutes.

  3. Divide potatoes and onions evenly among 4 bowls. Pour 1/3 cup buttermilk over each serving, season with flaky salt and pepper, and garnish with dill.

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