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Picnic Potato Salad with No Mayonnaise

This is a great potato salad if you’re looking for one without mayonnaise.By It’s A New Day

Ingredients

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

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).