New Potatoes with Shaved Celery, Buttermilk, and Dill

I thought this was good.  I agree with previous review that the cooking time for potatoes needed to be reduced.  I cut them on my mandolin set at 1/4" (?not sure how accurate that is) and then reduced cooking time to 10 minutes + 10 minutes with vinegar added and they were VERY tender.  Used lemon zest from 1 lemon (probably less than 1 Tb) and unfortunately didn't have as much dill as recipe called for.  Will add that this recipe is a little different from the version in Ashley's cookbook.  I think I would make again

Found this to be pretty tasty, but nothing spectacular.  The sour cream/buttermilk combo makes is a little overwhelming.  Prepared as written, except only cooked the potatoes 10 mins the first time, and then another 10 minutes after adding the vinegar - they came out the perfect consistency, otherwise I fear those potatoes would be a pile of mush!  I do have to say, presentation-wise, it is a beautiful dish!!

A nice version of potato salad that does not contain egg but retains its creamy consistency.  The vinegar, grated shallot and dijon add a nice little zip to the dish.  Will make again - would be great to take to a BBQ or potlock.