Ranch Potato Salad

2 lbs red potatoes
1/4 cup buttermilk
1/4 cup mayo
1/4 cup sour cream
3/4 teaspoon salt
white pepper, to taste
1/2 teaspoon onion powder
3 tablespoons chopped fresh chives
1/4 cup chopped fresh parsley

1. Add potatoes to a pot and cover with water. Add 1 heaping teaspoon salt. Bring to a boil, reduce heat and simmer until the potatoes are tender when pierced with a sharp knife, about 20-25 minutes. Drain, and rinse with cold water to stop the cooking. Peel and dice the potatoes.
2. In a bowl, whisk together the remaining ingredients. Add the diced potatoes and toss to coat. Taste and add more salt or pepper if it needs it. Serve immediately or refrigerate until ready to serve.