A simple salad of boiled potatoes, tomatoes and peas drizzled with buttermilk dressing

STILL have buttermilk left over? What do you like to make with it? And, why do they sell it in such big containers? We originally bought buttermilk to make some good old fashioned Pennsylvania Dutch sugar cakes and then went searching for inspiration on what to do with the rest. Cinnamon Bread and Eggplant Gratin (see previous post) did not use it all. So, we moved on to salad dressing…try it over this week’s peppery salad mix!

3/4 cup mayonnaise

1/2 cup buttermilk

3 teaspoons champagne vinegar

1/4 cup chives, finely chopped

Pinch of salt

Liberal amount of freshly ground pepper