Skip to content
    Country Potato Salad

    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 celery, chopped
    • 2 ounces smoked ham, sliced into strips
    • 1/4 cup parsley, chopped fresh
    • 2 tablespoons chives, chopped fresh, or scallions
    • 2 tablespoons mint, chopped fresh, or dill
    • 3/4 cup nonfat buttermilk
    • 1 tablespoon lemon juice
    • 1 tablespoon peanut or canola oil
    • 1/2 teaspoon salt
    • 2 large eggs, hard-boilled, peeled, and coarsely chopped
    • freshly ground pepper, to taste


    Step 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.
    Step 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.
    Step 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.

    Healthy Recipe Finder