Tomato & Mozzerella Potato Salad with Lemon-Buttermilk Dressing
3 pounds petite red or Yellow Yukon potatoes, unpeeled and quarteredSalt and freshly ground black pepper1/4 cup buttermilk1/3 cup olive oil2 to 3 tablespoons lemon juice, from 1 lemon1 tablespoon honey, warmed8 ounces tiny mozzarella balls12 ounces cherry tomatoes, halved2 ounces basil, roughly chopped
Heat a large pot of water to boiling and salt it generously with at least 1 tablespoon salt. When the water is boiling, add the potatoes and cook for 15 to 20 minutes or until they are very tender but not yet falling apart. Drain cooked potatoes and return them to the pot.
While the potatoes are cooking, whisk together the buttermilk, olive oil, lemon juice, honey, and 1/2 teaspoon salt. Pour this dressing over the warm potatoes and toss to coat.
Toss with the mozzarella balls, halved cherry tomatoes, and basil. Season generously with salt and fresh pepper (the salad will need more salt than you expect). Refrigerate for at least 1 hour before serving. Serve at room temperature.
Note: I garnished this salad with a tiny sprig of dill when I served it, but I didn't include any dill in the salad itself. It would be quite good, though, as a substitute or complement to the basil. The more herbs the merrier!