Mixed New Potato Salad with Sweet Basil and Shallots
2 tablespoons chunky kosher salt
3 pounds mixed red and white new potatoes
1/4 cup sour cream
1/4 cup buttermilk or plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey, warmed
4 large shallots, thinly sliced
Salt and freshly ground black pepper
2 cups fresh basil leaves, loosely packed
Bring a large pot of water to the boil and add the salt. Cook the potatoes for 10 to 15 minutes or until just tender. Drain and, as quickly as possible, while they're still hot, chop in half and put in a large bowl.
Whisk the sour cream, buttermilk, mayonnaise and honey together. Add salt and pepper to taste, and adjust the dressing as necessary for your taste as well with more buttermilk, mayonnaise, or honey. Toss the potatoes with the dressing, shallots and basil. Refrigerate. Serve cold, warm, or hot.
