Recipe from our chefs: Red potato salad without mayo

A red potato salad makes a great side dish for various meat or vegetarian entrees. This version is a French classic that’s light, flavorful and tangy. The potatoes marinate in a Dijon-mustard and red wine vinegar and olive oil blend with a splash of fresh or dry herbs to spark more flavor. If there are leftovers, they’ll taste even better a day later with more time for the potatoes to soak in the marinade.

Start to finish: 35 minutes

Recipe ingredients:

• 1 ½ pounds small red potatoes, diced into evenly sized pieces
• 2 green onions, sliced
• 1 1/2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1/2 to 1 teaspoon salt
• 1/2 to 1 teaspoon pepper
• 4 tablespoons olive oil
• 3 to 4 tablespoons minced fresh dill or 2 teaspoons dry
• 2 tablespoons minced fresh parsley or 2 teaspoons dry

Recipe steps:

1. In a large soup or stock pot, add 3 quarts of water and bring to a boil.
2. Add the potatoes and a pinch of the salt. Cook potatoes for 10 to 15 minutes or until tender. (Temperature and size of cut potatoes will determine cooking time.)
3. Set aside green onions.
4. While potatoes are boiling, make the vinaigrette by whisking together the remaining ingredients.
5. Drain the potatoes, letting them cool slightly. Add green onions and dressing. Stir gently to prevent breaking up cooked potatoes. Let potatoes sit in the dressing for 10 to 15 minutes to absorb dressing. This is best served at room temperature.

Nutrition information per serving:

Makes 4 servings

Serving size: 3/4 cup
Calories: 249
Fat: 14 g
Sodium: 758 mg
Carbohydrates: 28 g
Fiber: 3 g
Sugar: 2 g
Protein: 4 g

For more healthy recipes and nutrition tips, visit Nutrition Services at The Ohio State University Wexner Medical Center.