Cut the potatoes into bite-size pieces and place
them 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, put
them in a large salad bowl, and in add celery,
ham, green onions, parsley, chives, and dill. Toss
to combine. Add buttermilk, mustard, yogurt, lemon
juice, salt and pepper; stir to combine. Gently
stir in chopped egg.Serve at room temperature or
chilled.
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