About
Hold-the-Mayo Potato Salad does everything you want from a great potato salad — it brings tender potatoes, sharp and tangy blue cheese, and savory chives and onions together in a picnic classic. The only difference is that it doesn't bother using mayo. That's too obvious. Oh no, Hold-the-Mayo Potato Salad goes beyond the simple with a homemade tangy mustard and herb sauce. Mmm, who needs mayo anyhow?
Ingredients
- 2 pounds small new potatoes, quartered
- water, to taste
- 1/2 teaspoon salt, plus more, to taste
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon ground black pepper
- 1/2 cup onion, chopped
- 3/4 cup blue cheese, crumbled
- 2 tablespoons fresh chives, chopped
Directions
Step 1 -In a large pot over high heat, add the potatoes, enough of the water to cover them, and the extra salt.
Step 2 -Bring the water to a boil, then reduce the heat to medium-low.
Step 3 -Simmer the potatoes until they are tender, about 10-15 minutes. Drain the potatoes.
Step 4 -In a large bowl, add the balsamic vinegar, the oil, the Dijon mustard, the basil, 1/2 teaspoon of the remaining salt, and the black pepper and whisk to combine.
Step 5 -Add the potatoes and the onions to the vinegar mixture and toss gently to coat.
Step 6 -Allow the potato mixture to stand until cool, about 30 minutes.
Step 7 -Add the blue cheese and the chives to the potato mixture and fold to combine.
Step 8 -Serve.
