Picnic Potato Salad with No Mayonnaise

Place potatoes into 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 vinegar olive oil mustard basil salt and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool about 30 minutes.

Fold blue cheese and chives into potato salad until blended.