You could use any waxy potato for this recipe, such as red new potatoes or Yukon gold.
2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
2 teaspoons kosher salt, divided
1/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 teaspoon freshly ground black pepper
1/2 teaspoon honey
1 garlic clove, minced
1 cup chopped red bell pepper (about 1 medium)
3/4 cup chopped celery
1/2 cup finely chopped onion
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill
How to Make It
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. Drain and rinse with cold water. Drain.
Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.