Picnic Potato Salad (No Mayo)
We made this salad for a camp out with the family and everyone enjoyed it. We found that it stayed well in a cooler overnight because it is not covered in sauce. Its a nice healthier change from a normal potato salad and is sure to be a crowd pleaser.
Yield: 6 servings
Time: 1 hour
Ingredients:
2 lbs Small red potatoes quartered
1 tbs light olive oil
1 tsp Salt
2 tbl Balsamic vinegar
¼ cup Extra virgin olive oil
1 tbl Dijon mustard
2 tbl Fresh basil chopped
¼ tsp Ground black pepper
½ cup Red onion thinly sliced
¾ cup Bleu cheese crumbles
2 tbl Chives
Instructions:
Place quartered potatoes in a bowl and toss with the light olive oil and half of the salt. Put the potatoes on a cookie sheet and into a 350° oven for 30 minutes. They should be toasty on the corners.
Whisk vinegar, olive oil, mustard, basil, remaining salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
Gently fold in bleu cheese and chives right before serving.
You can eat it at room temperature or chill it well for longer holding times.