Ingredients
- 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
Directions
- 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
- Whisk the remaining 1 teaspoon of salt, yogurt, buttermilk, mustard, lemon juice, pepper, honey, and garlic together in a large bowl.
- Stir the red pepper, celery, onion, parsley, chives and dill into the dressing. Then gently stir in the potatoes.draining while you finish the rest of the salad.
