POTATO SALAD WITH BUTTERMILK DRESSING

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Potato Salad with Buttermilk Dressing image

Categories     Salad     Milk/Cream     Dairy     Leafy Green     Potato     Vegetable     Side     Picnic     Backyard BBQ     Mayonnaise     Celery     Arugula     Carrot     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

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

Steps:

  • Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
  • 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.)
  • Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.

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