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# Healthy Recipes: Country Potato Salad
- URL: https://www.foodconsumer.org/healthy_recipes_0702130934/
- Published: 2013-07-02T22:33:00.000Z
- Updated: 2026-09-15T10:49:49.000Z
- Description: A mayonnaise-free red potato salad tossed with dill pickle, scallions, celery and fresh herbs in a Dijon and cider vinegar dressing. It can be made the day before and serves eight at 127 calories and 7 grams of fat per serving.
- Author: Food Consumer
- Tags: Healthy Recipes from AICR, Recipes & Dining, #vivvo-import

| Celebrate the Side Dish Country Potato Salad It’s almost Independence Day and that means red, white, blue and barbecue. But just because the grill is the star, doesn’t mean the side dishes can’t shine. These country potatoes can be whipped up the day before and require no mayonnaise. Red potatoes provide vitamin C, iron, potassium and a patriotic flare. Fresh herbs and a light mustard dressing bring out the rustic flavor and may lure even the most devoted grill masters over for seconds.                                                                                                                                                                  |
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| **Makes 8 servings.** **Per serving:** 127 calories, 7 g total fat (<1 g saturated fat), 15 g carbohydrate,2 g protein, 2 g dietary fiber, 130 mg sodium.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    |
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| **Salad** 4 large red potatoes, washed and unpeeled 1 dill pickle, chopped 2 scallions, chopped, including stems 2 stalks celery, chopped 1 Tbsp. fresh parsley, chopped (1 tsp. dried may be substituted) 1 Tbsp. fresh basil, chopped (1 tsp. dried may be substituted) 1 Tbsp. fresh thyme, chopped (1 tsp. dried may be substituted) 1 Tbsp. apple cider vinegar (red wine vinegar may be substituted) 1 tsp. dried dill 1/2 tsp. paprika Salt and freshly ground pepper to taste **Dressing** 1/4 cup extra virgin olive oil 2 Tbsp. apple cider vinegar (red wine vinegar may be substituted) 1/2 Tbsp. Dijon mustard Paprika (garnish with a sprinkle before serving) |
| Directions In large pot cover unpeeled potatoes with water. Cover pot and bring to boil over high heat. Reduce heat to medium-low, keep covered, and simmer until tender, about 10-12 minutes. Remove from heat and drain water. Refill pot with cold water to allow potatoes to cool. Once cool cut potatoes into cubes. Place cubed potatoes in large bowl and toss gently with pickle, scallions, celery, herbs, vinegar, dill, paprika, salt and pepper. In small mixing bowl whisk dressing ingredients together. Pour over potato mixture and gently toss again to coat well. Refrigerate until ready to serve. Sprinkle paprika over top to garnish and serve.        |