Warm Cream Cheese Potato Salad Recipes

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

WARM CREAM CHEESE POTATO SALAD

Steps:

• Leaving the skin on, cube the potatoes. Place in a steamer basket and steam until tender, or when a knife goes in easily.Set aside and keep warm.
• Chop sun-dried tomatoes.
• To the warm potatoes, add the cooked peas, sun-dried tomatoes, and the cream cheese.
• Gently mix the ingredients, then add salt and pepper to taste.

HOT AND CHEESY POTATO SALAD

Steps:

• Cook potatoes with their skins on just until fork tender but still firm.
• Combine potatoes, cheese, onions, mayonnaise, salt, and pepper.
• Put in a 9 x 13-inch baking dish top with bacon and olives and.
• Bake for 1 hour at 325°F.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover.
• Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain, and set aside to cool
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
• Gently stir in the cooled potatoes.
• Top with remaining cheese and onions, and sprinkle bacon bits over the top.