Creamy Potato Salad
This past week, I was thinking up some new recipes to take to cookouts this summer or to share when we host cookouts. One dish that I knew I needed a good recipe for is potato salad. Potato Salad is a staple at all of our cookouts, my family loves it! Although they love it, I prefer to make it mainly to avoid all those unnecessary ingredients that are in the store bought salad.
This time I thought I would try to make the potato salad without mayonnaise and use Kraft’s Original Philadelphia Cooking Creme. As soon as this was whipped up, my husband took a bite. His response, “This taste good.” Then, another bite, “This is REALLY good.” It did not last very long after that. We had family over and they ate it up!
Let’s get on to this recipe, plus be sure and take a look and VOTE for your favorite recipe on the Virtual BBQ Link Up! To vote, simply leave a comment! I would greatly appreciate it!
Creamy Potato Salad
- 2 Lbs Red Potatoes, Boiled
- 4 Green Onions, Thinly Sliced
- 1/4 Cup Chopped Celery
- 1/4 Cup Chopped Fresh Dill
- 2 Tbsp Sweet Relish
- 2 Tbsp Dijon Mustard
- 1/2 Cup Original Philadelphia Cooking Creme
- Salt/Pepper Optional to Taste
- Once the potatoes have been boiled, cut them into small cubes for the salad.
- Place them in a large bowl, then add in all remaining ingredients. Stir up the ingredients coating the potatoes.
- Cover the bowl and let it chill in the fridge for 2-3 hours then serve.
Now, it’s time to vote please leave a comment on this post and that will be your entry! The voting time is only open for 24 hours!
Come join our Virtual Summer BBQ, hosted by Balancing Beauty and Bedlam.
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Disclosure: I was sent free cooking creme; however, this is not a paid post. All thoughts and opinions are my own.
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