Recipe Background
Our Hold-the-Mayo Potato Salad shines with blue cheese and a basil twist, perfect for a fresh start celebration.
The first time I whipped up this Hold-the-Mayo Potato Salad, it was during a whirlwind weekend when my partner and I finally signed the papers on our small, charming bungalow. With boxes piled high and furniture askew, we wanted something simple yet celebratory for our first backyard meal. Our kitchen was in chaos, but I found a couple of pounds of small new potatoes tucked away, their humble presence a comforting constant through the move. I grabbed some balsamic vinegar to add that sweet tang I knew would contrast beautifully with creamy crumbled blue cheese—an ingredient I always keep for a touch of indulgence.
Our neighbor Tom popped by to drop off a welcome-to-the-neighborhood basket, and I further complimented the dish with fresh basil and chives from the plant sitting on our new sunny windowsill. Opting for Dijon mustard, I knew a simple whisk of these elements would bring an earthy depth to the mix. We enjoyed the cool breeze as the salad cooled down on the patio table, flavors melding over those 30 minutes. A sprinkle of extra-virgin olive oil slicked it all together, while our makeshift furniture arrangements felt less chaotic with each bite of that tangy, creamy delight.
For a pro tip, let the potatoes drain completely to keep the salad from becoming soggy over time. The dish made us feel at home—our first meal there was not just comfort food but a true taste of our new beginning. It's funny how something as simple as skipping the mayo made our move more flavorful and symbolized our fresh start.
Ingredients
- 2 pounds small new potatoes quartered
- water to taste
- 1/2 teaspoon salt plus more, to taste
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh basil chopped
- 1/4 teaspoon ground black pepper
- 1/2 cup onion chopped
- 3/4 cup blue cheese crumbled
- 2 tablespoons fresh chives chopped
Directions
- In a large pot over high heat, add the potatoes, enough of the water to cover them, and the extra salt.
- Bring the water to a boil, then reduce the heat to medium-low.
- Simmer the potatoes until they are tender, about 10-15 minutes. Drain the potatoes.
- In a large bowl, add the balsamic vinegar, the oil, the Dijon mustard, the basil, 1/2 teaspoon of the remaining salt, and the black pepper and whisk to combine.
- Add the potatoes and the onions to the vinegar mixture and toss gently to coat.
- Allow the potato mixture to stand until cool, about 30 minutes.
- Add the blue cheese and the chives to the potato mixture and fold to combine.
- Serve.
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