Pretty Perfect Potato Summer Salad

I was on a mission to find just the right potato salad, without mayo. Done! It's fresh, yummy, filling and a great side with all of the BBQ that's been going on now that the guy friends fire up the grill constantly.

Potato Summer Salad

This recipe was originally adapted from this EatingWell recipe.

  • 3 pounds of potatoes (I did a mix of small golden and red)
  • 1 celery heart, washed and inner stalks/base removed, chopped
  •  1/4 cup chopped parsley
  • 1 medium shallot, chopped
  • Dill seasoning, to taste
  • 1 cup nonfat buttermilk
  • lemon juice, about 2 tbsp
  • salt and pepper to taste
  • 2 hard boil eggs, peeled and chopped
  • Dijon mustard, about 2 to 3 tbsp
  • Smoked ham (I bought Trader Joe's cubed ham, which was about 1 cup)
  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, cut the potatoes into bite-size pieces and put them in a large bowl
  3.  Grind up celery, parsley, shallot for a short time in a food processor, so large chunks are still visible.
  4. Add celery, ham, parsley, shallot and dill to the potatoes. Toss to combine. Add buttermilk, lemon juice, salt and pepper; combine. Gently stir in chopped egg. Serve chilled.

All ingredients, sans potatoes and eggs

The Finished Product

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