Picnic Potato Salad with No Mayonnaise


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

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins
6 servings


  • 2 pounds small new potatoes, quartered

  • 2 tablespoons balsamic vinegar

  • ¼ cup extra-virgin olive oil

  • 1 tablespoon Dijon mustard

  • 2 tablespoons chopped fresh basil

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup chopped onion

  • ¾ cup crumbled blue cheese

  • 2 tablespoons chopped fresh chives


  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).

Nutrition Facts (per serving)

272 Calories
14g Fat
30g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 272
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 23%
Cholesterol 13mg 4%
Sodium 503mg 22%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 7g
Vitamin C 32mg 158%
Calcium 115mg 9%
Iron 1mg 8%
Potassium 711mg 15%

* 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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