Creamy Potato Salad

Ana Quincoces' Cuban Potato Salad

  • 3 pounds Red Potatoes (peeled and cut into 2-inch cubes)
  • 4 ounces Cream Cheese (softened)
  • 1/2 cup Mayonnaise (preferably Hellman's)
  • 1/2 cup Whipped Salad Dressing
  • 1/2 cup Onion (minced)
  • 1/2 cup Pimentos (diced)
  • 1/2 cup Canned Peas (drained)
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Red Wine Vinegar
  • Salt
  • White Pepper
step-by-step directions
step-by-step directions
  • At least 2 hours in advance, place the potatoes with water to cover in a pan over medium-high heat.  Bring the water to a boil and let the potatoes boil for 15 to 20 minutes, until they are fork-tender.  Drain the potatoes, transfer them to a bowl, and refrigerate for at least 1 hour.
  • Combine the cream cheese, mayonnaise, and whipped salad dressing in a large bowl.  Using an electric mixer on low speed or a fork, mix until the ingredients are fully combined and no lumps are visible.  Add the onion, pimentos, peas, mustard, vinegar, and salt and pepper to taste.  Mix well.
  • Add the chilled potatoes and toss well, preferably with clean hands to avoid breaking up the potatoes.  Taste the salad and adjust the seasonings, if necessary. Serve chilled.
Similar categories: Ingredients Potato Other Side Dishes

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Ana Quincoces' Cuban Potato Salad

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