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Potato Salad with Buttermilk Dressing

    3/4 cup mayonnaise
    1/3 cup buttermilk
    3 tablespoons coarse-grained mustard
    2 tablespoons fresh lemon juice
    1 tablespoon Dijon mustard
    2 teaspoons Sherry wine vinegar

    2 pounds small red-skinned potatoes, cut into 1 1/2x1/2x1/2-inch sticks
    1 pound carrots, peeled, cut into 1/4-inch rounds
    1/2 pound celery, cut into 1/4-inch slices
    1 bunch arugula
    1 tablespoon chopped fresh chives

  Whisk first 6 ingredients in medium bowl until blended. Season to
 taste with salt and pepper. Set dressing aside.

  Cook potatoes in large pot of boiling salted water until just
 tender, about 5 minutes. Using 4- to 5-inch-diameter strainer,
 transfer potatoes to colander; rinse under cold water to cool. Drain.
 Transfer to large bowl. Return water in pot to boil. Cook carrots in]
 same pot of boiling water until crisp-tender, about 2 minutes. Add
 celery and cook 1 minute longer. Drain. Rinse carrots and celery
 under cold water to cool. Drain well. Mix into potatoes. Add enough
 dressing to vegetables to coat. Season to taste with salt and pepper.

  Arrange arugula around edge of platter; mound potato salad in
 center. Sprinkle with chives.