Buttermilk Potato Salad

* From Bon Appétit, August, 2000

Makes 8 side-dish size servings.

Ingredients:
3/4 cup mayonnaise
1/3 cup buttermilk
2 tablespoons fresh lemon juice
1 tablespoon Bordeaux* Dijon mustard
2 teaspoons red 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 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill

Instructions:

1. Whisk first 5 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside (refrigerate if using more than an hour later).

2. Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Reserving water, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl.

3. 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.

4. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

5. Sprinkle with chives and dill to serve.