Updated Picnic Potato Salad

Country Potato Salad

If you’re like me, you’re always looking for the next healthy side dish to take to a BBQ or potluck picnic.  I found this recipe using the new Million Hearts recipe guide and tried it out last weekend for an Independence Day Celebration. It was a hit! Enjoy!

Country Potato Salad

Makes: 8 servings, about 1 cup each

2 pounds small potatoes
1 cup chopped celery
2 ounces smoked ham, sliced into thin strips
¼ cup chopped fresh parsley
2 tablespoons chopped scallions
2 tablespoons chopped fresh mint or dill
¾ cup nonfat buttermilk
1 tablespoon lemon juice
1 tablespoon peanut or canola oil
½ teaspoon salt
Black pepper to taste
2 large hard-boiled eggs, peeled and coarsely chopped


  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.

Tips & Notes

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 Facts (per serving)

Calories: 138
Total fat: 4g
Cholesterol: 58mg
Potassium: 643mg
Sodium: 272mg
Protien: 6g
Total carbohydrate: 20g


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