Buttermilk Potato Salad

• 8-10 Red potatoes, cut into quarters and placed in water before cooking
• ½ small red onion, small dice
• 2 ribs Celery, small dice
• 2 tbsp Parsley, chopped fine
• 1 tsp  salt
• 1 tsp white wine vinegar
• ½ cup Plain yoghurt or Sour cream
• ⅓ cup Buttermilk
• ½ teaspoon black pepper, fresh ground

 
Combine all ingredients except potatoes to make dressing. Place potatoes in large pot with enough water to cover. Bring to a simmer and cook until tender. Drain and cool 10 minutes. Combine with dressing and chill for 20 minutes before service.