Here's a bright spring potato salad - easy and quick with tiny new potatoes. We like to mix up red and white potatoes for pretty color. Look for very small potatoes - just a couple inches long - with no soft spots or greenish tint. We toss them with tangy buttermilk and sour cream, with a little honey for sweetness and handfuls of fresh sweet basil and pink, crunchy shallots. It's delicious; we hoarded the leftovers for lunch!

Mixed New Potato Salad with Sweet Basil and Shallots
serves 4-6

3 pounds mixed red and white new potatoes
2 tablespoons salt
1/4 cup sour cream
1/4 cup buttermilk
1/4 cup mayonnaise
2 tablespoons honey
4 large shallots, chopped roughly
2 cups fresh sweet basil, loosely packed
Fresh black pepper

Put the potatoes and salt in a large pot of boiling water and cook 10-15 minutes or until just tender. Drain and, as quickly as you, while they're still hot, chop in half and put in a large bowl.

Whisk the dairy and honey together. Add salt and pepper to taste. Toss the potatoes with the dressing, shallots and basil. Refrigerate. Serve cold, warm, or hot.