Creamy Greek Potato Salad
This Creamy Greek Potato Salad with cream cheese is a fresh, modern twist on classic patatosalata. Tender potatoes are tossed in a silky cream‑cheese dressing with olive oil, lemon, and herbs for a light yet flavorful side dish.
Ingredients
- 20 baby potatoes boiled
- 1 cup cream cheese softened
- 1 ½ tbsp mild mustard
- ¼ cup olive oil
- dill finely chopped
- parsley finely chopped
- 1 red onion sliced
- salt optional
- rosemary
- pepper optional
- vinegar
- lemon juice
Instructions
- Add the 20 baby potatoes to a large pot of salted water and the rosemary. Boil for about 15 minutes, until the potatoes soften and can be easily pierced with a fork
- In the meantime, take the sliced onion and place it in a bowl filled with vinegar. This will help tenderize the onions.
- Finely chop the dill and parsley and set aside.
- Remove from heat, and rosemary, then drain the excess water.
- Add the warm potatoes to a large bowl.
- Cut the potatoes in half, add the ¼ cup olive oil, 1 cup cream cheese, 1 ½ tbsp mild mustard, and then gently toss.
- Drain the vinegar from the 1 red onion, season with salt, pepper, and squeeze some fresh lemon juice.
- Gently toss and serve hot or cold.