Friday Fiber Food Recipe: Country potato salad


  • 2 pounds small potatoes, preferably heirloom
  • 1 c. chopped celery
  • 2 ounces smoked ham, sliced into strips
  • 1/4 c. chopped fresh parsley
  • 2 tbsp chopped fresh chives or scallions
  • 2 tbsp chopped fresh mint or dill
  • 3/4 c. nonfat buttermilk
  • 1 tbsp Hy-Vee lemon juice
  • 1 tbsp peanut or canola oil
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • 2 hard-boiled Hy-Vee large eggs, peeled and coarsely chopped
  • *Added nutritional bonus: add 1/4 cup Pinnaclife Prebiotic Fiber to buttermilk


  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, 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.
  4. To make ahead: Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.

Recipe provided by Hy-Vee

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