Light and Creamy Potato Salad

• 4 lb. small red potatoes
• salt and pepper
• 1/4 c. dry white wine
• 1/2 c. low-fat buttermilk
• 1/4 c. light mayonnaise
• 1 tbsp. Dijon mustard
• 1 c. packed fresh basil leaves
• chopped fresh chives

1. In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches.
2. Cover and heat to boiling on high.
3. Add 1 teaspoon salt.
4. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender.
5. Drain well and transfer to large bowl.
6. To bowl with potatoes, add wine and 1 tablespoon lemon juice.
7. Toss gently until well mixed.
8. Cool to room temperature.
9. 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.
10. (Dressing can be made up to 3 days ahead.
11. Cover and refrigerate.)
12. To bowl with potatoes, add dressing and basil.
13. Toss gently until evenly coated.
14. Garnish with chives.

red potatoes, salt, white wine, lowfat buttermilk, light mayonnaise, mustard, basil, fresh chives

Taken from www.delish.com/recipefinder/light-creamy-potato-salad-recipe-ghk0710 (may not work)