Name: Potato Salad with Buttermilk Dressing
Yield: Makes 8 servings
Ingredients: 3/4 cup mayonnaise; 1/3 cup buttermilk; 3 tablespoons coarse-grained mustard; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons Sherry wine vinegar; 2 pounds small red-skinned potatoes, cut into 1 1/2x1/2x1/2-inch sticks; 1 pound carrots, peeled, cut into 1/4-inch rounds; 1/2 pound celery, cut into 1/4-inch slices; 1 bunch arugula; 1 tablespoon chopped fresh chives

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Recipe information

Yield
Makes 8 servings

Ingredients

3/4 cup mayonnaise

1/3 cup buttermilk

3 tablespoons coarse-grained mustard

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Sherry wine vinegar

2 pounds small red-skinned potatoes, cut into 1 1/2x1/2x1/2-inch sticks

1 pound carrots, peeled, cut into 1/4-inch rounds

1/2 pound celery, cut into 1/4-inch slices

1 bunch arugula

1 tablespoon chopped fresh chives

Preparation

Step 1
Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
Step 2
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Step 3
Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes