Potato Salad With Egg


2 lbs small “B” size potatoes
1 Cup Celery, coarsely chopped
1/2 Cup ham, sliced into strips [leftover ham works fine if you’ve got it]
1/4 Cup fresh parsley, minced
1 Cup Onion, chopped
2 Tbsp chopped fresh dill, or 1 Tbsp dried Dill Weed Leaf
3/4 Cup buttermilk
1 Tbsp lemon juice
1 Tbsp Olive Oil
1/2 tsp Kosher Salt and freshly ground Black Pepper, to taste
2 – 4 hard-boiled eggs, peeled and coarsely chopped [this is a good use for leftover Easter eggs!]


Scrub the potatoes under running water to remove any dirt, then transfer them to a large saucepan, cover with water and bring to a boil. Reduce heat to medium and cook at a simmer, partially covered, until the potatoes are 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, peel them [if you prefer “naked” potatoes]. Otherwise, leave the skins on. Cut the potatoes into wedges or bite-size pieces, and transfer them to a large salad bowl.

Add celery, ham, parsley, onions an dill to the potatoes and lightly toss to combine ingredients. In a separate small bowl, whisk together the buttermilk, lemon juice, oil, salt and pepper. Pour buttermilk dressing over the potato mixture, gently add the chopped egg and toss.

Serve at room temperature or chilled. Can be made ahead and refrigerated until just before serving.