From
Good Housekeeping
Prep Time
1 hour
Ingredients
4 lb small quartered red potatoes
salt & pepper
1/4 c. dry white wine
4 Tbsp fresh lemon juice
1/2 c. low-fat buttermilk
1/4 c. light mayonnaise
1 Tbsp Dijon mustard
1 c. packed fresh basil, thin sliced
chopped fresh chives
Directions
In 8 quart sauce pot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high.
Add 1 teaspoon salt. Cover and reduce heat to medium-low.
Simmer 8-10 mintues or until tender. Drain well and transfer to large bowl.
Add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
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.
Add dressing and basil. Toss gently until evenly coated. Garnish with chives.