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 tablespoon chopped fresh chives, or scallions
• 2 tablespoon 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

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Cooking Directions

Step 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.

Step 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.

Step 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.