The Times - Serving Waitsburg, Dayton and the Touchet Valley

Potato salad is one of those classic recipes that can sometimes feel like an afterthought. Too often it is just a sad bowl of bland and colorless filler on the summer barbeque table. Here, the quintessential side dish is enlivened with a tangy dressing full of bright fresh herbs. Served over a bed of tender spring greens, this delightful version of potato salad has just enough bright freshness to balance its creaminess.

Ingredients:

3 pounds small new red potatoes

1 cup mayonnaise

¼ cup buttermilk

2 tablespoons Dijon-mustard

2 tablespoons whole-grain mustard

2 tablespoons fresh dill, ch...