Oh, hi! I’ve been weekend-ing. Holiday weekend-ing! The end of summer, school starts tomorrow. It’s all just a bit…SAD! I hate the end of summer. But, it was a glorious, long weekend and LOTS of family time. My crew of 4 had a lot of togetherness and no visitors because of illness and ‘rona.
I spent much of Saturday preparing for my family’s Sunday visit. I made pasta salad with cucumbers from the garden, a 3-layer chocolate cake to celebrate Piper’s birthday with everyone, and this potato salad.
My wonderful neighbor recently dropped off some of this potato salad, and ironically, the same pasta salad too, and I knew with visitors coming in who LIKE potato salad, it was the time to make it. My family? They don’t know what they’re missing – they’re simply not potato salad people. I don’t understand it, but…
And then on Sunday, we got the text that my dad was down with ‘Rona and they wouldn’t be making the trip to Michigan for our Labor Day and Piper’s birthday celebration. My fridges were FULL and so I shared with friends who did have guests and let’s just say, it’s nice to have others enjoy the food you slave over!
Of course I kept some to eat throughout the week because ahem, it’s delicious! I’ve been a mustard potato salad kind of girl since forever, but man, some jalapeno, cheese, and bacon in there? Pretty darn killer! I even added a bit of extra kick with some cayenne because a little heat is just how I like it.
So as the summer comes to an (un)official end and we pack those backpacks and lunches for tomorrow, I feel good about sending off summer and the blog with a holiday-perfect potato salad recipe! Hang in there friends, Memorial Day is only 9 months away! Ack!
- 3 lbs (approx. 10) red potatoes, cut into bite-sized pieces
- 1 (8 oz) block reduced fat cream cheese, at room temperature
- 1/2 cup light mayonnaise
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/2 tsp salt
- freshly ground black pepper, to taste
- 1 jalapeno, seeds and membrane removed, finely chopped
- 3 green onions, sliced
- 1 cup shredded Mexican 4-cheese blend
- 6 slices bacon, cooked and crumbled
- Place diced potatoes in a large sauce pan and cover with water. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until just fork-tender, about 14-15 minutes.
- Drain potatoes and set aside to cool.
- In a large bowl, use an electric hand mixer to cream the cream cheese until fluffy. Add the mayonnaise, garlic powder, cayenne, salt, and pepper; mix with the hand mixer for 1 minutes or until well-combined, scraping down the sides of the bowl, as needed.
- To the cream cheese mixture, stir in the potatoes, along with all remaining ingredients: jalapeno, green onions, cheese, and bacon. Mix well and refrigerate until ready to serve.
Recipe ever so slightly adapted from Spicy Southern Kitchen
Nutrition Information:Yield: 14 Serving Size: heaping 1/2 cup
Amount Per Serving: Calories: 180Total Fat: 8.9gCholesterol: 26mgSodium: 349mgCarbohydrates: 19.1gFiber: 3.1gSugar: 6.5gProtein: 6.4g
Love potatoes? Let’s go!
- Salt and Vinegar Potatoes with Rosemary
- Baby Potato Salad
- Loaded Baked Potato and Buffalo Chicken Casserole
- Kale, Sweet Potato, and Avocado Salad
- Slow Cooker Shrimp Boil
- BBQ Chicken-Stuffed Sweet Potatoes with Bacon
Weekly Menu: September 5th – 8th
- Monday: spaghetti with Homemade Marinara with peas
- Tuesday: leftover Honey Mustard Chicken Kebabs
- Wednesday: Breakfast Tacos
- Thursday: potstickers for Piper’s birthday! + cake