Picnic Potato Salad with No Mayonnaise Recipe - Allrecipes.com
Picnic Potato Salad with No Mayonnaise Recipe
  • READY IN 55 mins

Picnic Potato Salad with No Mayonnaise

Recipe by  

"This is a great potato salad if you're looking for one without mayonnaise."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
  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.
  3. Fold blue cheese and chives into potato salad until blended.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 55 mins

Footnotes

  • 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).
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Reviews More Reviews

Most Helpful Positive Review
May 16, 2012

I am so excited to be the first person to review this recipe! This potato salad is not a 'traditional' recipe, but I think that works in its favor. I loved the tangy flavor of the vinegar, and the little bit of spice the mustard gave the salad. And the blue cheese just put this over the top. I will definitely be making this again because it was so easy to make and tasted wonderful. Thanks for sharing the recipe, Maridele!

 
Most Helpful Critical Review
May 28, 2014

I made this recipe as is. It very good and tasty, but next time i'll be making it with white balsamic, the potatoes were dark brown color ,it did not look very appetizing. So for that I will give it 3stars.

 
May 20, 2012

I chose this specifically for a company picnic my husband was attending. I guess a couple of years ago the entire office ate something bad and all came down with food poisoning, so I was hoping to avoid a similar catastrophe - ha! Anyway, this was super easy and extremely tasty. I used blue cheese this time but I think feta would work, too. I made it the night before and let it sit so by the next day, it was totally ready to go! The basil added a fresh touch that I really liked, also. Everyone loved it, and as of today, no one's called out sick :) Calling it a keeper.

 
Jun 17, 2012

AMAZING! I added candied walnuts and the flavors combined are out of this world!

 
Jul 27, 2012

This is an extremely delicious recipe. I really love the mayo type potato salads- but wanted a change-and had a party of people with sophisticated palates, Plus I had an abundance of fresh basil and chives in my garden. Here are some tips for a perfect outcome. You really have to watch the cooking time. If the potatoes over cook, they will break down to mush, like mashed potatoes, so depending on how large your cubes are, they need to come out as soon as its soft enough to eat. They need to have plenty of firmness to withstand the mixing. My cubes were approx. an inch in diameter and they were done in 10 minutes. After they cool down to the point where they aren't profusely steaming, you need to coat them with the wet dressing, this will help stop the sticky characteristics that potatoes get as they cool. I would also wait to add the blue cheese until serving. Cheese can start to get runny if mixed in. There are similar recipes on this site that add celery and pickle, and I think that would ruin this elegant and tasty dish that has such great flavors and sophistication without being too complicated.

 
Sep 03, 2012

just great stuff! i used russet taters. i did add hard-boiled eggs, celery, and bacon. delicious. but it was delicious prior to adding the cheese and bacon. it sat overnight, we all loved it! thx maridale.

 
Jun 03, 2012

This is really good potato salad, and I'm someone who usually likes mayo-based potato salads. I actually made this twice, but the first time I way overcooked my potatoes and they became almost like mashed potatoes and absorbed all the dressing, but the taste was still good. I made it again, properly, and I still liked it! The first time I didn't have any onions, so I added onion powder to dressing. This time I did have onion, so I used it but I think I would prefer it without pieces of onion. I don't know that this would be a good choice to make for a crowd; it's a lot of strong flavours that certainly wouldn't be for everyone. I found my first couple of bites of it very strong, but then it grew on me. I'll definitely make it again myself, I like all the strong flavours! Thanks Maridele for posting your recipe.

 
May 18, 2012

We all liked this. I cooked the potatoes in the microwave, stirring a couple of times, rather than boiling (about 9 min in mine). I used dried chives because I didn't have fresh and used regular reds chopped to approximate quartered new potatoes but otherwise made no changes. Served at room temp as suggested and the only change I would make is to try lessening the oil a tad next time, but that may not work. They weren't too oily, I just tend to reduce the amount we use as much as possible. We rarely use mayo so it's nice to have another variation on one of our favorites. This is a very bold flavor though so I don't know that it is as versatile as some salads. I think it would be a nice compliment to a simple grilled steak.

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 503 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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