Cheese and Chives Potato Salad
pot, knife, cutting board, bowl, fork, spoon, juicer
- 4 medium potatoes
- cutting board
boil skin-on potatoes on salted water until tender. Let cool, then peel and dice. (quick tip: boil the potatoes and chill overnight. This will make it easier for peeling and cutting.)
- 4 tbsp cream cheese
- 2 tsp grated Parmesan cheese
- 6 tsp chives
- 3 tbsp oil
in a bowl, combine cream cheese, chives, shredded parmesan and oil, and stir until creamy.
- lemon juice, to taste
- adobo seasoning, to taste
once creamy, add lemon juice to taste, and season with adobo seasoning. (or any other spices that suit your taste!)
serve potatoes and coat with the cream cheese dressing. Top with more chives. Enjoy!