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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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No mayonnaise or Miracle Whip here ... this recipe comes from Eating Well and is much lower in fat and calories than the recipe I normally make. Of course the flavor will not appeal to some, but it's an option for us big-boned girls :) Ingredients:
2 lbs small potatoes |
1 cup chopped celery |
2 ounces smoked ham, sliced into strips |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh chives or 2 tablespoons scallions |
2 tablespoons chopped fresh mint or 2 tablespoons dill |
3/4 cup fat-free buttermilk |
1 tablespoon lemon juice |
1 tablespoon peanut oil or 1 tablespoon canola oil |
1/2 teaspoon salt |
fresh ground pepper, to taste |
2 large hard-boiled eggs, peeled and coarsely chopped |
Directions:
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.
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