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Picnic Potato Salad with No Mayonnaise

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"This is a great potato salad if you're looking for one without mayonnaise."
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55 m servings 272 cals
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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).
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 64
  1. 87 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 g...

Most helpful
Most positive
Least positive

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 t...

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...

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

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 bas...

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...

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 l...

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! th...

No question about whether or not this is a 5-star recipe! Whether you use regular balsamic vinegar (especially a GOOD one--translates into expensive aged) or a white one, this recipe is PERFECT...

This is a total keeper! I made this last night. I have recently been told to avoid eggs and needed a "no mayo" potato salad. It was awesome! My husband is picky about his potato salads and he ha...