Fourth of July potato salad
3 pounds red-skinned potatoes
8 ounces cream cheese, softened
1/2 - 3/4 cup Hellmann's mayonnaise
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1-2 tablespoons yellow mustard
1/2 cup chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped pimento stuffed olives
1/4 cup chopped pickles (sweet or dill, you choose)
4 hard-boiled eggs, diced
1 bunch green onions, thinly sliced
Kosher salt and freshly ground black pepper to taste
Makes 8-10 servings.
Wash potatoes and cut into 1-inch cubes. Cook in salted boiling water just until tender - do NOT overcook. Drain well and then flush with cold running water until room temperature. Drain VERY well. In a large mixing bowl, combine cream cheese, mayonnaise and mustard. Blend until smooth. Stir in celery and next 5 ingredients. Add potatoes and stir well to blend. Season with salt and pepper. Cover and store in the refrigerator of up to 5 days before serving.