Picnic Potato Salad with No Mayonnaise


  • 2 pounds small new potatoes, quartered
  • 2 tablespoons balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup chopped onion
  • ¾ cup crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • Directions

  • Step 1

    Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.


  • Step 2

    Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.

  • Step 3

    Fold blue cheese and chives into potato salad until blended.

  • Tips

    Editor’s Note:

    Picnic salads, with or without mayonnaise, should be kept refrigerated or in a cooler. For food safety reasons, always refrigerate potato salads after 2 hours at room temperature, or 1 hour on hot days–at or above 90 degrees F (32 degrees C).

    Source: Read Full Article