Buttermilk makes this potato salad rich and creamy, but adds very little fat. As a matter of fact, it provides less than 5 grams of fat per serving, and only 21 percent of its total calories comes from fat. The difference in calorie counts is equally stunning, about 210 for our potato salad compared to approximately 450 calories in the traditional recipe.
In a kettle over high heat, bring the potatoes, bay leaf and garlic cloves to a boil in salted cold water to cover. Reduce heat, and simmer for about 12 minutes, or just until potatoes are tender when pierced with a fork. Drain potatoes in a colander and transfer to a large bowl. Discard bay leaf and garlic cloves.
Meanwhile, stir together the red onion, olive oil, vinegar, mustard, salt, pepper and celery seed in a small bowl.
While potatoes are still very hot, add the onion mixture to the bowl and allow potatoes to come to room temperature.
Stir in the buttermilk, Canadian bacon, parsley and peas, and mix gently to combine. Taste and adjust seasonings and serve slightly chilled or at room temperature. Makes 8 to 10 servings.