Break from tradition with mayo-free potato salad

Today after getting home from a quick road trip, I didn't have a lot of energy for cooking. But it's Memorial Day weekend, so -- after finding that the fresh dill growing in my garden is thriving--I had a hankering for homemade potato salad. I threw some ingredients together-- potatoes, pickles, onions, red pepper pieces, olives and artichoke hearts, before I realized that the only mayonnaise in my fridge had an expiration date of June '07. So I pitched that jar of mayo and created a healthier-than-traditional potato salad. We'll grill flatiron steak and some corn on the cob to go with.

Potato salad with red pepper, hold the mayo

8-10 medium-sized red-skinned potatoes, boiled just 'til soft (about 15 minutes. Do NOT rinse potatoes after cooking)
1 jar artichoke hearts, chopped, and accompanying marinade
1/2 cup sliced black olives
1 large red bell pepper, seeded and diced
1 large dill pickle, chopped
4 hard-cooked eggs, sliced
3 green onions, chopped
1/2 cup diced sweet onion
1/4 cup fresh dill, chopped
1/4 cup chopped fresh basil
1/2 cup red wine vinegar
1/2 to 3/4 cup olive oil
3/4 teaspoon paprika
1/3 cup Dijon-style mustard
Sprigs of fresh parsley

Combine all ingredients in a large bowl. Chill at least two hours before serving.