Recipe Background
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?
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
- In a large pot over high heat, add the potatoes, enough of the water to cover them, and the extra salt.
- Bring the water to a boil, then reduce the heat to medium-low.
- Simmer the potatoes until they are tender, about 10-15 minutes. Drain the potatoes.
- 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.
- Add the potatoes and the onions to the vinegar mixture and toss gently to coat.
- Allow the potato mixture to stand until cool, about 30 minutes.
- Add the blue cheese and the chives to the potato mixture and fold to combine.
- Serve.
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