27 juin 2012
country potato salad
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 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 choppedpreperation:
- 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.
- 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.
- 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.
Nutrition
Per serving: 138 calories; 4 g fat ( 1 g sat , 2 g mono ); 58 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 6 g protein; 2 g fiber; 272 mg sodium; 643 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Potassium (18% dv).
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