Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
Place potatoes in 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.
Whisk oil, vinegar, basil, mustard, salt, and black pepper together in a large bowl. Add potatoes and onion; toss gently to coat. Set aside until cool, about 30 minutes.
Fold blue cheese and chives into potato salad until blended.
Picnic salads — whether they contain mayonnaise or not — should always be kept chilled in a refrigerator or cooler. For food safety, refrigerate potato salad within 2 hours at room temperature, or within 1 hour if the temperature is 90°F (32°C) or higher.
Nutrition Facts (per serving)
| 272 | Calories |
| 14g | Fat |
| 30g | Carbs |
| 7g | Protein |
