Picnic Potato Salad: Easy No Mayonnaise Recipe with Turkey Bacon

This Picnic Potato Salad with No Mayonnaise is a delicious and healthy option for outdoor eating.

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Prep Time 15

Cook Time 10

Cooling Time 30

Total Time 55

Course Salad

Cuisine American

Servings servings

Calories 272 kcal

Equipment

large pot
whisk
Large Bowl

Ingredients

Potatoes and Dressing

2 pounds small new potatoes, quartered
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped onion
¾ cup crumbled blue cheese
2 tablespoons chopped fresh chives

Instructions

Cooking Instructions

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.

Notes

Picnic salads should always be kept chilled in a refrigerator or cooler. For food safety, refrigerate potato salad within 2 hours at room temperature.

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 13mgSodium: 503mgPotassium: 711mgFiber: 4gSugar: 3gVitamin C: 32mgCalcium: 115mgIron: 1mg

Keyword cold salad, Easy Recipes, healthy salad, No Mayonnaise, Picnic Potato Salad, Potato Recipes

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