2 pounds small, red potatoes (skins can be left on or peeled off – whichever is preferred)
3 large hard-boiled egg whites
1 large hard-boiled egg
1 cup chopped celery
1/2 cup chopped red onions
3 oz lean smoked ham, cut into bite size pieces
1/4 cup chopped fresh parsley
2 tbsp chopped chives, fresh
2 tbsp chopped dill, fresh
3/4 cup nonfat buttermilk
2 tbsp non-fat plain Greek yogurt
2 tbsp Dijon mustard
1 tbsp lemon juice, freshly squeezed
1 tsp salt
¼ tsp black pepper
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.