Ingredients for Non Traditional Potato Salad
- Red Potatoes
- Hard Boiled Eggs
- 6 slices bacon, cooked and crumbled
- White Onion
- 4 oz cream cheese, softened
- 2 tablespoons milk
- Mayonnaise
- 1 tablespoon Dijon mustard
- Cheddar Cheese
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How to Make Non Traditional Potato Salad
- Boil 2 lbs of cubed Yukon Gold potatoes in salted water until very tender (about 15-20 minutes). Drain and set aside to cool.
- While potatoes cook, cook bacon until crispy. Remove bacon from pan, reserving 2 tablespoons of bacon grease. Crumble bacon.
- In a large bowl, combine 1.5 cups of shredded cheddar cheese and the cooled potatoes. Gently toss to combine.
- In a food processor, combine softened cream cheese, mayonnaise, Dijon mustard, and 2 tablespoons of milk. Process until smooth and creamy. Stir in reserved bacon grease.
- Sauté the finely chopped onion in the remaining bacon grease until softened and translucent.
- In the large bowl with the potatoes and cheese, add the chopped hard-boiled eggs, sautéed onions, and crumbled bacon.
- Pour the cream cheese mixture over the potato mixture and gently toss to coat evenly.
- Season generously with salt and pepper to taste.
- Cover and refrigerate for at least 2-3 hours, or preferably overnight, to allow flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
29g
Fat
100g
Carbs
20g
