From inthekitchenwithkath.com
(Adapted from Mark Bittman’s recipe in the August 2012 issue of Cooking Light)
Mark says you could use any kind of waxy potatoes for the salad, perhaps Yukon gold or red potatoes.
Serves 8 (Just halve the ingredients to make a salad that serves 4.)
2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
2 teaspoons kosher salt, divided
¼ cup plain Greek yogurt (2% or whole)
¼ cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
¾ teaspoon freshly ground black pepper
½ teaspoon honey
1 clove of garlic, minced
1 cup chopped red bell pepper (about 1 medium)
¾ cup chopped celery
½ cup finely chopped onion
½ cup chopped fresh flat-leaf (Italian) parsley leaves
¼ cup chopped fresh chives
2 tablespoons chopped fresh dill
1. Put the potatoes in a pan, cover with water and stir in 1 teaspoon of kosher salt. Bring to a boil, and then simmer at a lower heat for about 20 minutes or until done. Drain, rinse, and then leave them draining while you finish the rest of the salad.
2. Whisk the remaining 1 teaspoon of salt, yogurt, buttermilk, mustard, lemon juice, pepper, honey, and garlic together in a large bowl.
3. Stir the red pepper, celery, onion, parsley, chives and dill into the dressing. Then gently stir the potatoes in.