Friday, May 13, 2005

Country Potato Salad

Country Potato Salad (Adapted from Eating Well)

2 pounds small potatoes
1 cup chopped celery
2 ounces smoked ham, sliced into strips
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
3/4 cup buttermilk
1 tablespoon lemon juice
1 tablespoon canola oil
1/2 teaspoon salt
fresh ground black pepper
2 hard-boiled eggs, peeled and coarsely chopped

In a large saucepan, add potatoes and enough water to cover. Bring to a simmer over medium-high - reduce heat to medium and cook, partially covered, until just tender, about 12 to 20 minutes. Drain and set aside to cool for about 15 minutes.

When cool enough to handle, slice potatoes into bite-size pieces.

In a large bowl, add chopped potatoes, celery, ham, parsley, chives and mint. Toss to combine. Our in buttermilk, lemon juice and oil - season with salt and enough fresh ground black pepper to taste. Fold in chopped egg. Can be served chilled or at room temperature.

Makes about 6 to 8 servings.

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