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Chunky Herb Potato Salad

chunky herb potato salad
  • (2 lb.) small potatoes (Yukon Gold or Red potatoes work best)
  • (1 cup) chopped celery
  • (2 oz.) smoked ham, sliced into strips
  • (1/4 cup) fresh parsley, chopped
  • (2 Tbsp.) fresh chives or scallions, chopped
  • (2 Tbsp.) fresh mint or dill, chopped
  • (3/4 cup) nonfat buttermilk
  • (1 Tbsp.) lemon juice
  • (1 Tbsp.) peanut oil
  • (1/2 tsp.) salt
  • Freshly ground pepper
  • (2 large) eggs, hard-boiled, peeled and coarsely chopped

Chunky Herb Potato Salad

A buttermilk potato salad with three kinds of herbs, hard-boiled eggs and ham.

Preparation Time
About 35 minutes
Cook Time
About 20 minutes


  1. 1Place potatoes in a large saucepan, cover with cold water and place over medium-high heat. Let simmer, then reduce head to medium and partially cover.

  2. 2Cook 12-20 minutes or just until tender when tested with a fork. Drain, set aside to cool.
  3. 3When cool enough, cut into bite size pieces. In a large serving bowl, toss together potatoes, celery, ham, parsley, chives and mint.
  4. 4Stir in buttermilk, lemon juice, oil, salt and pepper to taste. Add egg, gently fold. Can be served cold or at room temperature. Enjoy!

Nutritional Information

Serving Size: 1 cup

Amount Per Serving:
  • Calories 138
  • Total Fat 4 g
  • Total Carbohydrate 20 g
  • Protein 6 g
  • Cholesterol 58 mg
  • Sodium 272 mg
  • Fiber 2 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Coleslaws/Potato Salads

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Pork, Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.