After making Ginny’s Salt Crusted New Potatoes for the first time, we had several of those tiny spuds left over. Don’t get me wrong. There was nothing wrong with the potatoes. They were delicious! But, with only two of us at the meal, we barely made a dent in the 2 pounds of new potatoes.
HH loves potato salad, so I quickly whipped together a batch with the leftover potatoes. Since the potatoes were still warm, the cream cheese melted quickly and smoothly as I folded the ingredients into the potatoes.
I was in the mood for chives.
HH and I love this potato salad! Isn’t everything better with cream cheese?
I adjusted the recipe for a full 2-pound batch of new potatoes.
- 2 lbs. new potatoes
- 2 oz. cream cheese at room temperature or warmed in microwave 30 seconds on power level 5
- ¼ cup mayonnaise
- 1 Tablespoon dried chopped chives
- ¼ - ½ teaspoon salt
- ⅛ teaspoon pepper
- Cover washed potatoes with salted water and bring to a boil. Reduce heat and simmer until fork tender (20-25 minutes). Remove from heat and drain water from potatoes. Cut potatoes into 1" chunks.
- Fold remaining ingredients into warm chopped potatoes. Taste and add more salt and pepper if desired. Serve immediately and sprinkle top with additional chives for color. Store leftovers in refrigerator.
This potato salad is tasty warmed in the microwave (if desired) after refrigeration. If you like cold potato salad, enjoy leftovers right out of the refrigerator.
Do you like warm potato salad or cold? Are you looking forward to summer salads and picnics?
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