Light and Creamy Potato Salad

1. 1

   In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches.

2. 2

   Cover and heat to boiling on high.

3. 3

   Add 1 teaspoon salt.

4. 4

   Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender.

5. 5

   Drain well and transfer to large bowl.

6. 6

   To bowl with potatoes, add wine and 1 tablespoon lemon juice.

7. 7

   Toss gently until well mixed.

8. 8

   Cool to room temperature.

9. 9

   Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended.

10. 10

    (Dressing can be made up to 3 days ahead.

11. 11

    Cover and refrigerate.)

12. 12

    To bowl with potatoes, add dressing and basil.

13. 13

    Toss gently until evenly coated.

14. 14

    Garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.