Warm Cream Cheese Potato Salad
Creamy, comforting, and packed with flavor, this Warm Cream Cheese Potato Salad takes your traditional potato salad to a whole new level. Made with tender baby potatoes, a luscious dressing of cream cheese, mayonnaise, and sour cream, and perfectly seasoned with Dijon mustard, garlic powder, and onion powder, every bite is rich and satisfying. The addition of crispy crumbled bacon, fresh parsley, and sliced green onions elevates this dish with delightful texture and a burst of freshness. Perfect as a warm side dish for any gathering or chilled for a next-day treat, this recipe is a guaranteed crowd-pleaser. Whether you’re hosting a backyard barbecue or need a quick side for dinner, this indulgent potato salad will steal the show.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 teaspoon salt
- 8 ounces cream cheese
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.25 cup green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 slices bacon, cooked and crumbled
Instructions
Wash and scrub the baby potatoes, leaving the skins on. Cut larger potatoes in half to ensure even cooking.
Place the potatoes in a large pot and cover with water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15–20 minutes or until they are tender when pierced with a fork.
While the potatoes are cooking, prepare the cream cheese dressing. In a medium mixing bowl, combine cream cheese, mayonnaise, sour cream, Dijon mustard, white vinegar, garlic powder, onion powder, and black pepper. Whisk until smooth and well combined.
Once the potatoes are cooked, drain them well and allow them to cool slightly until they are warm but no longer steaming.
Gently toss the warm potatoes with the cream cheese dressing, ensuring each piece is well coated.
Add the sliced green onions, parsley, and crumbled bacon to the potato salad. Fold gently to combine.
Serve the potato salad warm as a side dish, or refrigerate for 1–2 hours if you prefer it chilled. Garnish with extra parsley or bacon if desired.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 25.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 560 mg | 43% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4567 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
