READY IN 55 mins

Picnic Potato Salad with No Mayonnaise

Read Reviews (19)

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

Directions

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.
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.
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).

Reviews More Reviews

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!

—Kristen B.

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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.

—Nashville Nosher

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27 Ratings

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Jun 17, 2012

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

—Melissapeeker

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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.

—gderr the dysfunctional

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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.

—linda2d

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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.

—Alex

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May 27, 2012

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! Oh, yum! I made it earlier in the day and then took it out about an hour before serving so I could add in the blue cheese. It was just plain delicious! Thanks, Maridele!

—Marianne

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May 29, 2012

Recipe Group selection 5/26/12. What a treat this is! Nothing says summer like homemade potato salad, but I always worry about the mayo in the heat and German potato salad gets boring after a while. I absolutely love the addition of basil and blue cheese. This was well received by all my guests. I used fingerling potatoes and Vidalia onion and a really good balsamic vinegar. I will probably use white balsamic next time. Thanks Maridele, this is a keeper!

—BigShotsMom

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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.

Nutritional Information

Picnic Potato Salad with No Mayonnaise

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 272
Calories from Fat: 129

% Daily Value *
Total Fat 14.4g 22 %
** Saturated Fat 4.5g 23 %
Cholesterol 13mg 4 %
Sodium 503mg 20 %
** Potassium 710mg 20 %
Total Carbohydrates 29.5g 10 %
Dietary Fiber 3.6g 14 %
Protein 6.9g 14 %
Sugars 2.6g
** Vitamin A 4 %
** Vitamin C 53 %
** Calcium 14 %
** Iron 14 %
** Thiamin 14 %
** Niacin 27 %
** Vitamin B6 31 %
** Magnesium 15 %
** Folate 19 %

* 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.