Don’t know what to do with your leftover boiled eggs? Or maybe you’re just looking for a tasty, healthy dish to take to your next potluck. EatingWell offers this low-fat alternative to mayonnaise based potato salad!
Calories 137 Protein 6 g Serves 8
- 2 large hard-boiled eggs, (see Tip), peeled and coarsely chopped
- 2 pounds small potatoes, preferably heirloom
- 1 cup chopped celery
- 2 ounces smoked ham, sliced into strips
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives, or 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
- Freshly ground pepper, to taste
- 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.
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.
Total Fat 4 g
Saturated Fat 1 g
Total Carbohydrate 20 g
Protein 6 g