Country Potato Salad
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.
- 2 pounds small potatoes, preferably heirloom
- 1 cup chopped celery
- 2 ounces smoked ham, sliced into strips
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives, or scallions
- 2 tablespoons chopped fresh mint, or dill
- 3/4 cup nonfat buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon peanut or canola oil
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 2 large hard-boiled eggs, (see Tip), peeled and coarsely chopped
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.
- Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
Per serving: 138 calories; 4 g fat (1 g sat, 2 g mono); 58 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 6 g protein; 2 g fiber; 272 mg sodium; 643 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Potassium (18% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 lean meat, 1 fat
More From EatingWell
Making a satisfying, low-calorie dinner is easy with our one-...
It’s easy to make a healthy dinner recipe without dirtying...
Grab a box of your favorite whole-wheat linguine or penne...
Good news for people who eat breakfast—they tend to weigh...
Spaghetti squash is the ultimate pasta impostor: it is a...
Cutlets—typically a thin slice of meat cut from the rib...
Whether you’re watching your finances or just trying to put a...
The season of decorative holiday cookies is one of the most...
Winter salads can taste like a refreshing start to those...
There is no room for a roast that's anything less than...
Chocolate is such a rich and indulgent treat it almost seems...
Creamy blue cheese isn’t just for salads and dressing anymore...
Chopped, layered, pulsed or stirred, these easy dips are...
Ginger pairs well with soy sauce, chile peppers and garlic,...
Our healthy pumpkin dessert recipes are lighter twists on the...
A popular meat around the globe, lamb is raised and consumed...
- Type of Dish
- Salad, side/appetizer
- 8 or more
- Ease of Preparation
- Total Time
- 1 hour or less
- July/August 2008