Country Potato Salad

Country Potato Salad

11 Reviews
From: EatingWell Magazine July/August 2008

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

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

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 137 calories; 4 g fat(1 g sat); 2 g fiber; 20 g carbohydrates; 6 g protein; 36 mcg folate; 51 mg cholesterol; 3 g sugars; 0 g added sugars; 361 IU vitamin A; 14 mg vitamin C; 35 mg calcium; 1 mg iron; 282 mg sodium; 614 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Potassium (18% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 lean meat, 1 fat

Reviews 11

September 14, 2014
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By: EatingWell User
Good Low Fat alternative to Mayonnaise based potato salad I tried this recipe and was completely satisfied...I agree with the others that the Buttermilk Dressing was really good and I was surprised at that. I added some fresh corn and prosciutto ham cooked in the oven about 5-6 minutes. Everything else was the same....I will make this again! Pros: Low Fat, Low Calorie
June 12, 2014
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By: EatingWell User
AWESOME! Originally made as stated, except with a pancetta substitution; may try canadian bacon or prosciutto in the future as I would prefer a more prominent flavor. I personally thought it needed a little more kick, so I added a splash of red wine vinegar. I'm not a mayo fan & thoroughly enjoyed the creamy buttermilk. As always, season to taste. Pros: Super Easy, Very Tasty Cons: Somewhat bland
April 07, 2012
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By: EatingWell User
Good! I liked how light this salad was however I thought it needed something. The buttermilk was a nice and healthy dressing. Added lots of pepper! Pros: Fresh and light Cons: Needs some zing!
August 31, 2010
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By: EatingWell User
This was a hit -- I substituted diced pancetta for the smoked ham, which I cooked then drained. It helped the flavor permeate the salad. Loved the buttermilk dressing!
August 04, 2010
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By: aubdaub5
This was an excellent potato salad. I added 2 more eggs than called for and it tastes great. Very colorful and refreshing.
August 04, 2010
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By: EatingWell User
traditional potato salads are not healthy, this is good and healthy Love the flavors put together for it. can't wait to try it.
May 30, 2010
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By: EatingWell User
my granddaughter and i love potatoe salad but because of how fatting it is, we just stay away from it. it's great to find a recipe with healthy ingredients. also it's not expensive to make. sounds great. can't wait to try it.
May 24, 2010
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By: EatingWell User
This is a great recipe, I didn't add the eggs (didn't have any) and it needed them, apart from that great!
September 02, 2009
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By: EatingWell User
Made this for the 4th of July and it was great! A nice, light dish--much better than heavier potato salad doused in mayo. Could have used a little mustard or something else to give it some zing. Brian and Kelsey, Portland, OR