Recipe by It's A New Day
"This is a great potato salad if you're looking for one without mayonnaise."
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small new potatoes, quartered
extra-virgin olive oil
chopped fresh basil
ground black pepper
crumbled blue cheese
chopped fresh chives
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!
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.
AMAZING! I added candied walnuts and the flavors combined are out of this world!
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Picnic Potato Salad with No Mayonnaise
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
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