A new world of salads - scary? or exciting?

Great dinner tonight - distant family visiting, lovely rotisserie chicken from Holiday Market in RO, an interesting wine - Renaissance Reserve cab - Sierra Hills 1998 - perhaps past its prime, but it had the memory within of a decent bottle. The big treat - besides the family - was the salad variety. Start with the corn (fresh off the cob), red onion, chopped tomato, olive oil, balsamic and mustard. A simple salad to be sure but the fresh sweet corn provided a foundation of incomparable light and sweetness. Just perfect.

Now the potato salad is a different story. How to say this? Try this - I am a man of too many years as middle-aged. Can I learn something new still? I think I can. This potato salad included perfectly done spuds and the ideal PS herb - dill. The scary part is the buttermilk in the dressing. Can I handle this? I love buttermilk in so many things - pancakes, biscuits, even greens dressing. But b-milk on potatoes? I'm not there yet, but I will be. I can do this.