Country Potato Salad

• 2 pounds small potatoes
• 1 cup chopped celery
• 2 ounces smoked ham, sliced into strips
• 1/4 cup chopped fresh parsley
• 2 TBSP chopped fresh chives, or scallions
• 3/4 cup nonfat buttermilk
• 1 TBSP lemon juice
• 1 TBSP peanut or canola oil
• 1/2 tsp salt
• Freshly ground pepper, to taste
• 2 TBSP chopped fresh mint, or dill
• 2 large hard boiled eggs, peeled and coarsely chopped

Directions

1. Place potatoes in a large saucepan, cover with water and bring to a simmer over medium high heat. Reduce 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.

Calories: 138, Fiber 2g, Fat 4g, Sat. Fat 1 g, Carbs 20 g, Protein 6 g, Sodium 272 mg, Mono Fat 2 g, Exchanges: 1 starch, 1/2 lean meat, 1 fat, Cholesterol 58 g, Carbo serving: 1, Potassium 643 mg

Source: ivillage.com