Ingredients

• 2 pounds small new potatoes , quartered
• 0.25 cups extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• 1 tablespoon Dijon mustard
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.5 cups chopped onion
• 0.75 cups crumbled blue cheese
• 2 tablespoons chopped fresh chives

Instructions

1. 1 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.
2. 2 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.
3. 3 Fold blue cheese and chives into potato salad until blended.

Nutrition per serving