½ -1 cup diced leeks, onion, broccoli/cauliflower florets, or any other vegetable that you want to use
¼- ½ cup chopped herbs like parsley, chives, thyme, etc.
1 Tbsp lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste
Directions
Wash your potatoes and cut out any blemishes, then cut into 1 inch cubes. Cover with water and simmer 7-10 minutes or until tender. Don’t overcook or under cook. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, then toss gently. Cool completely for about 1 hour.
Whisk together buttermilk, mustard, sour cream and mayonnaise. Stir in carrots and rest of veggies, herbs, lemon zest and garlic. Taste this mixture and add salt and pepper to taste. Spoon buttermilk mixture over potato mixture, toss gently to coast. Cover and chill 1 to 24 hours before serving.
