Picnic Potato Salad with No Mayonnaise

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.

Tips

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).