Hold-the-Mayo Potato Salad | Recipes Direct

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