A Lighter and Sweeter Potato Salad with Peas

Step 1: Dressing ... Add all the ingredients to a small bowl or cup, and mix to combine. I prefer to use a tupperware container ... just add everything, shake, and store. But, use whatever you have. I like to make the dressing a good 30 minutes or so before using. Note: I start with 1/2 cup of the buttermilk; but, if you like a thinner dressing, add a bit more buttermilk.

Step 2: Potatoes ... Just like boiling any other potatoes. Add the potatoes to a pot of cold salted water and bring to a boil. Then reduce to medium low heat, and simmer until fork tender (about 10-15 minutes, depending on the size of the potatoes). Remember, we aren't making mashed potatoes; we are making potato salad. So, you want the potatoes tender, but still slightly firm. Drain, and return them to the pot off the heat to dry. This just gets rid of any excess moisture - you don't want a wet potato salad.

Step 3: Salad ... Add, the potatoes, cucumber, scallions, peas, cranberries, pecans, basil, and mint to a serving bowl along with most of the dressing; then, toss to combine. The amount of dressing you use is up to you. I like to lightly dress my salad, but some may like more dressing. Add more dressing if you want. Also, the potatoes will really soak up the dressing - so, you may want to add a bit more, right before serving.

Step 4: Finish and Serve ... Garnish with the extra pecans and a few mint leaves. This makes a great potluck dish, Summer BBQ, entertaining; or, just an every night salad. ENJOY!