Page Title
Country Potato Salad
The statements made in this website have not been evaluated by the Food  
and Drug Administration. The products are not intended to diagnose, treat,  
cure or prevent any disease. Any scientific information that we may give you  
or lead you to is for your education and is not to be used as a substitute for a  
health provider's care or proven therapy.

Contact Us | Terms of Service |Privacy Policy | Disclaimer | Copyright
    Copyright © 2008 Dolkar Wellness & Longevity
      9600 North 96th Street Scottsdale AZ 85258
                          All Rights Reserved
Ingredients:
•        2 pounds small potatoes, preferably heirloom
•        1 cup chopped celery
•        2 ounces smoked vegetarian ham, sliced into strips
•        1/4 cup chopped fresh parsley
•        2 tablespoons chopped fresh chives, or scallions
•        2 tablespoons chopped fresh mint, or dill
•        3/4 cup buttermilk
•        1 tablespoon lemon juice
•        1 tablespoon peanut or canola oil
•        1/2 teaspoon salt
•        Freshly ground pepper, to taste
•        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 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.
Country Potato Salad