Description

A hearty and flavorful twist on classic potato salad, this version features tender golden potatoes, crispy bacon strips, and cubes of creamy herb cheese, all tossed in a light chive dressing for the perfect balance of indulgent and fresh.

Ingredients

Units Scale

2 lbs Yukon Gold potatoes, peeled and cubed
6 slices thick-cut bacon
1 cup herb cream cheese or Boursin-style cheese, cubed
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
2 tablespoons fresh chives, chopped
Salt and black pepper to taste
Fresh parsley, for garnish

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Instructions

Boil the cubed potatoes in salted water for 8–10 minutes or until just fork-tender. Drain and let cool.
While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels, then break into large pieces.
In a small bowl, mix mayonnaise, sour cream, Dijon mustard, chives, salt, and pepper to form the dressing.
In a large bowl, gently toss the cooled potatoes with the dressing.
Fold in the herb cheese cubes and bacon pieces, being careful not to mash the potatoes.
Garnish with fresh parsley and additional chives before serving. Can be served slightly warm or chilled.

Notes

Let potatoes cool completely before mixing to prevent melting the cheese.
Use a soft, spreadable herb cheese for the best texture.
This salad can be made ahead and chilled for deeper flavor.

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 2g
Sodium: 620mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 7g
Cholesterol: 35mg