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Potato Salad with Buttermilk Dressing

Source of Recipe

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3/4 cup mayonnaise
1/3 cup buttermilk
3 Tbs coarse-grained mustard
2 Tbs fresh lemon juice
1 Tbs Dijon mustard
2 tsp Sherry wine vinegar

2 pounds small red potatoes, cut to 1 1/2x1/2x1/2-inch
1 pound carrots, peeled, cut into 1/4-inch rounds
1/2 pound celery, cut into 1/4-inch slices
1 bunch arugula
1 tablespoon chopped fresh chives

Whisk first 6 ingredients in medium bowl until blended. Season to
taste with salt and pepper. Set dressing aside.

Cook potatoes in large pot of boiling salted water until just
tender, about 5 minutes. Using 4- to 5-inch-diameter strainer,
transfer potatoes to colander; rinse under cold water to cool. Drain.
Transfer to large bowl. 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. Add enough
dressing to vegetables to coat. Season to taste with salt and pepper.

Arrange arugula around edge of platter; mound potato salad in
center. Sprinkle with chives.