Difficulty Medium
Cook Time 30 min
Heat None
Perfect Potato Salad combines tender Yukon Gold potatoes boiled in savory chicken stock with a creamy blend of cream cheese, mayonnaise, and honey mustard vinaigrette. The sharpness of Cheddar cheese adds depth, while the smooth dressing ties it all together. This indulgent side dish is perfect for picnics and barbecues, promising a rich, creamy flavor that delights with every bite!
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs Yukon Gold potatoes, peeled and diced 1 cup shredded Cheddar cheese 4 oz cream cheese, softened 1/2 cup red onions, finely chopped 1/2 cup green onions, sliced 4 hard-boiled eggs, chopped 1/4 cup sweet relish 1 cup celery, diced 6 slices crispy bacon, crumbled 1/2 cup red bell peppers, diced 1/4 cup honey mustard vinaigrette 1/2 cup heavy mayonnaise 1/2 cup sour cream 1/2 teaspoon red pepper flakes 1 teaspoon paprika Directions 1 Boil the diced Yukon Gold potatoes in chicken stock until fork-tender, about 15-20 minutes. Drain and let cool. 2 In a large bowl, combine the softened cream cheese, heavy mayonnaise, sour cream, and honey mustard vinaigrette. Mix until smooth. 3 Add the cooled potatoes to the bowl, along with the Cheddar cheese, red onions, green onions, hard-boiled eggs, sweet relish, celery, crispy bacon, and red bell peppers. 4 Sprinkle in the red pepper flakes and paprika, and gently fold everything together until well combined. 5 Taste and adjust seasoning with salt and pepper as needed. 6 Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
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