Potato and Vegetable Salad with Mustard Ranch

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 0.3 cup buttermilk 
• 0.8 cup celery chopped
• 1 tablespoon dijon mustard 
• 2 pounds multicolored fingerling potatoes unpeeled cut into bite-sized pieces
• 0.5 cup flat-leaf parsley leaves fresh chopped
• 0.3 cup chives fresh chopped
• 2 tablespoons optional: dill fresh chopped
• 1  garlic clove minced
• 0.5 teaspoon honey 
• 2 teaspoons kosher salt divided
• 1 tablespoon juice of lemon fresh
• 0.5 cup onion finely chopped
• 0.3 cup greek yogurt plain 2% reduced-fat
• 1 cup bell pepper red chopped ( 1 medium)

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape.
2. Drain and rinse with cold water.
3. Drain.
4. Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk.
5. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.