Recipe by Bill Bowick and David Bouffard of Sugar Bakeshop, Charleston, South Carolina
For the salad:
3 pounds small red potatoes, scrubbed
12 ounces frozen peas
For the dressing:
¾ cup buttermilk, plus more as needed
½ cup greek yogurt
3 tablespoons fresh dill, divided
2 tablespoons fresh lemon juice
1½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes
2 chives finely chopped
Bring a pot of salted water to a boil. Add potatoes and cook until just tender, about 25 minutes. Drain and set aside to cool. Return water to boiling, then add peas. Cook 3 minutes, then drain and cool to room temperature. Once potatoes have cooled, slice into quarters.
Make the dressing: In a small bowl, whisk together buttermilk and greek yogurt. Stir in remaining ingredients, reserving 1 tablespoon of dill for garnish. The dressing should be a liquid, rather than a pudding-like consistency; add more buttermilk if necessary.
Assemble the potato salad: Add cooled potatoes and peas to a serving bowl. Using a wooden spoon, gently fold in dressing until coated. Cover and chill until ready to serve. Garnish with remaining dill before serving.