Healthy Creation Take on Potato Salad

I woke at the crack of dawn on Friday and got to cooking.  The half full bags of new potatoes in the drawer spoke to me and said they wanted to become potato salad. Hey! The Reluctant Chef's Healthy Creations are not just soups!

Here's what I did...more or less:

• Boiled water.

• Washed and cut unpeeled new potatoes into eighths.  I used about 10 white new potatoes and about 10 red and I left the skins on.

• While the potatoes were boiling, I diced up the following and put in a separate bowl:
• Big bunch of cilantro
• 1/2 16oz bag of baby carrots (uuuuuhhhh--that would be about 8 oz)
• A bunch of celery
• One red onion
• One little, fresh, peeled cucumber from  friend's farm share (Thanks again, Valerie!

• After the potatoes were cooked somewhere al dente, I rinsed and drained them and added them into the bowl of other veggies. Then I seasoned to taste with a few shakes of dried basil, salt, and pepper and put in the fridge.

I purposely chose NOT to add mayonnaise or any other dressing to my finished potato salad. Instead, I decided to leave it as is and add it in as I eat/serve each portion so I can try some different things. So far, I've tried some with mayo (for a more traditional potato salad), as is with no dressing (which I actually preferred), and for my solo dinner, I scrambled some in a frying pan with egg whites (delicioso!). I was thinking of trying it with some vinaigrette dressing next time I eat it.

Any other suggestions?