Potato and Vegetable Salad with Mustard Ranch

INGREDIENTS

2 lb

multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces

2 tsp

kosher salt, divided

1/4 cup

plain 2% reduced-fat Greek yogurt

1/4 cup

buttermilk

1 tbsp

Dijon mustard

1 tbsp

fresh lemon juice

3/4 tsp

freshly ground black pepper

1/2 tsp

honey

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 tbsp

chopped fresh dill