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
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives or scallions
- 2 tablespoons chopped fresh mint or dill
- ¾ cup nonfat buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon peanut or canola oil
- ½ teaspoon salt
- Freshly ground pepper to taste
- 2 large hard-boiled eggs, 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.
Make Ahead Tips:
- Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.
- 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, drain and cover the eggs with ice-cold water; let stand until completely cooled.
138 Calories, Total Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 58 mg, Carbohydrates: 20 g, Fiber: 2 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 6 g, Sodium: 272 mg, Potassium: 643 mg, Folate: 37 mcg, Calcium: 57 mg
Carbohydrate Servings: 1
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