View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Country Potato Salad

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  1 Hour
  8 servings, about 1 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.
RECIPE INGREDIENTS
2 pounds  small potatoes, preferably heirloom
1 cup  chopped celery
2 ounces  smoked ham, sliced into strips
1/4 cup  chopped fresh parsley
2 tablespoons  chopped fresh chives or scallions
2 tablespoons  chopped fresh mint or dill
3/4 cup  nonfat buttermilk
1 tablespoon  lemon juice
1 tablespoon  peanut or canola oil
1/2 teaspoon  salt
Freshly ground pepper to taste
2   large hard-boiled eggs (see Tip), peeled and coarsely chopped

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.
Country Potato Salad Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Meaty Potato Salads: Potato Sides & Meals
Nutrition Facts per Serving
Yield:   8 servings, about 1 cup each
Calories: 138
Fat. Total: 4g
Protein: 6g
Carbohydrates, Total: 20g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 58mg
Sodium: 272mg
% Cal. from Fat: 26%
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Terry, CA Reviewed: 07/15/2013
just wondering
I give this the rating I am because I haven't actually tried this recipe as of yet. But I am wondering how using sweet potatoes instead - sliced and cooking time adjusted for correct doneness - might be? I would think all the ingredients would go well including the dressing with sweet potatoes. Once I try this I am sure the rating will be at least what I posted. :D
11 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.