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Country Potato Salad

Country Potato Salad
This Recipe Is:

WebMD Recipe from

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.

Total Time: 60 minutes
  • 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
  • 2 large
    eggs, hard-boilled, peeled, and coarsely chopped
    freshly ground pepper, to taste
  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.
Nutritional Information

Makes: 8 servings
Serving Size: 1 cup
  • Calories138
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol58 mg
  • Carbohydrates20 g
    • Dietary fiber2 g
  • Protein6 g
  • Sodium272 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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