Tomato & Mozzarella Potato Salad With Lemon-Buttermilk Dressing

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3 pounds petite red or Yellow Yukon potatoes, unpeeled and quartered

Salt and freshly ground black pepper

1/4 cup buttermilk

1/3 cup olive oil

2 to 3 tablespoons lemon juice, from 1 lemon

1 tablespoon honey, warmed

8 ounces tiny mozzarella balls

12 ounces cherry tomatoes, halved

2 ounces basil, roughly chopped

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