Buttermilk Potato Salad

• 3 pounds new potatoes
• 1 cup low-fat buttermilk
• 1 medium red onion, about 6 ounces
• 1 tablespoon caraway seeds
• 4 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons grated lemon rind
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub the potatoes, and boil until tender but firm.
2. (For large potatoes, this will be about 45 minutes.)
3. Drain.
4. Do not peel.
5. Combine the remaining ingredients in a bowl.
6. Cool the potatoes slightly, and cut into 1-inch cubes.
7. Stir gently into the buttermilk dressing.
8. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.

potatoes, lowfat buttermilk, red onion, caraway seeds, mustard, lemon juice, lemon rind, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4030 (may not work)