Here is a recipe for Picnic Potato Salad.
 
I have also made this with smoked salmon instead of ham.
Also, if you can find them, small, thin-skinned early potatoes are best.

PICNIC POTATO SALAD Makes 8 servings. Serving size - approximately 1 cup


2 pounds small potatoes, preferably heirloom
1 cup chopped celery
2 ounces smoked ham, sliced into strips or smoked salmon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives or scallions
2 tablespoons chopped fresh mint or dill
3/4 cup nonfat buttermilk
1 tablespoon lemon juice
1 tablespoon canola oil
1/2 teaspoon salt
Freshly ground pepper to taste
2 large hard-boiled eggs, peeled and coarsely chopped

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.

NUTRITION:
Per serving: 138 calories
4 g fat (1 g sat, 2 g mono)
58 mg cholesterol
20 g carbohydrate
6 g protein
2 g fiber
272 mg sodium
643 mg potassium


SUGGESTION:
You could also use smoked salmon instead of the smoked ham.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Taste and adjust seasoning if desired.