Country Potato Salad (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Country Potato Salad

http://www.eatingwell.com/recipes/country_potato_salad.html

From EatingWell:  July/August 2008

This updated picnic potato salad gets subtle flavor from smoked ham. If you can find them, small, thin-skinned early potatoes are best in this salad.

8 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
  2. When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
  3. Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.

Nutrition

Per serving : 138 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 58 mg Cholesterol; 20 g Carbohydrates; 6 g Protein; 2 g Fiber; 272 mg Sodium; 643 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 lean meat, 1 fat

Tips & Notes