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Country Potato Salad Recipe

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Country Potato Salad Recipe

Prep Time: Cook Time:

Ingredients

  • White potatoes, raw | 2.00 lb
  • Celery, raw | 1.00 cup chopped
  • Ham, sliced, regular, 11% fat | 2.00 slice
  • Parsley, raw | 0.25 cup chopped
  • Chives, raw | 2.00 tbsp chopped
  • Fresh spearmint | 2.00 tbsp
  • Buttermilk, low fat | 0.75 cup
  • Lemon juice, raw | 3.00 tsp
  • Canola oil | 1.00 tbsp
  • Salt | 0.50 tsp
  • Spices, pepper, black | 1.00 dash
  • Hardboiled egg(s) | 2.00 large
Nutrition Facts (Per Serving)

Calories per serving: 111.21 mg

Fat per serving: 4.01 g

Saturated fat per serving: 0.91 g

Protein per serving: 4.98 g

Sodium per serving: 299.86 mg

Cholesterol per serving: 51.54 g

Instructions

  1. Place small potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat.
  2. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size.
  3. Drain and let cool for about 15 minutes.
  4. When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes.
  5. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
  6. Add chopped celery, strips of ham, chopped parsley, chives and mint (or dill) to the potatoes. Toss to combine.
  7. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine.
  8. Gently stir in chopped hard boiled-egg. Serve at room temperature or chilled.
  9. Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.

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