By: EatingWell

Servings: 8

Yield: 8 servings, about 1 cup each

Total Time: 1 hour

Prep Time: 40 minutes

To Make Ahead: Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.

Recipe Description:

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.

Recipe Ingredients:

1. 2 pounds small potatoes, preferably heirloom
2. 1 cup chopped celery
3. 2 ounces smoked ham, sliced into strips
4. 1/4 cup chopped fresh parsley
5. 2 tablespoons chopped fresh chives or scallions
6. 2 tablespoons chopped fresh mint or dill
7. 3/4 cup nonfat buttermilk
8. 1 tablespoon lemon juice
9. 1 tablespoon peanut or canola oil
10. 1/2 teaspoon salt
11. Freshly ground pepper to taste
12. 2 large hard-boiled eggs (see Tip), peeled and coarsely chopped

Recipe Steps:

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.

Recipe Tips & Notes:

1. 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.

Recipe Nutrition:

Per serving:
138 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 58
mg cholesterol; 20 g carbohydrates; 6 g protein; 2 g fiber; 272 mg
sodium; 643 mg potassium

Nutrtion Bonus: Vitamin C (25% daily value), Potassium (18% dv).

1 Carbohydrate Servings

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