In a medium pot bring 1 pound small red potatoes to boil over high in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile in a large bowl, whisk together 1/2 cup low-fat buttermilk, 1/4 cup sour cream and 2 Tablespoons mayonnaise. Stir in 1-2 teaspoons finely chopped fresh herbs, such as parsley, chives, or basil, 3/4 teaspoon fresh thyme leaves, and 1 small garlic clove, minced;season with coarse salt and ground pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately.
Now for the Pretty!
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