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Patriotic Potato Salad

When the lazy days of summer set in, I start thinking of backyard barbecues, family gatherings and picnics. I just love “make ahead” dishes for these get-togethers so I am not rushed or stressed the day of the party, and I can enjoy myself and my guests.

This year I have vowed not to serve the same expected recipes at my holiday and family gatherings and am putting my own spin on my go-to classics. I call it my recipe overhaul.

In my new version of potato salad, I replaced the mayo with delicious Challenge Cream Cheese which gives it an amazing creamy texture and far more flavor. Fresh dill and lemon lend a fresh summery essence. And the bacon… well I don’t think I need to explain that ingredient! I’ve selected a mix of red, white and “blue” baby potatoes to add a patriotic and festive touch. These tender skinned, creamy-centered potatoes are a real treat. I can’t wait for you to try this combo. Here’s to fun summer gatherings full of fun, flavor and less work!

Ingredients

  • 1 pound sliced bacon
  • 4 pounds (~9) washed baby potatoes (3 each blue, red, and golden)
  • 12 cloves peeled garlic, divided
  • 1 Tablespoon kosher salt
  • 4 Tablespoons (½ stick) Challenge Butter
  • 1 large onion, finely diced
  • 8 ounces (1 package) Challenge Cream Cheese
  • 1½ cups sour cream
  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons fresh dill
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 6 green onions, diced
  • ½ red bell pepper, diced

Directions

  • 1
    Preheat oven to 400°F.
  • 2
    Line a baking sheet with foil. Place a baking rack on top and lay out strips of bacon.
  • 3
    Bake bacon for 20 minutes or until crispy. Cool on rack, remove, let grease solidify on foil and discard for easy clean up.
  • 4
    Crumble bacon into small pieces.
  • 5
    Place potatoes in a large pot and add enough water to cover.
  • 6
    Add 10 cloves of garlic and kosher salt. This will help season potatoes while they cook.
  • 7
    Bring to a boil and cook until potatoes are tender, about 20 minutes depending on their size. Drain potatoes, discard garlic and let cool. Cut potatoes into bite-size pieces.
  • 8
    Melt butter in a large fry pan. Add onions and cook until onions are caramelized and very soft (about 15-20 minutes.)I Remember to stir onions often. If needed, add water to aid in cooking.
  • 9
    Place cream cheese into a large mixing bowl and cook in microwave for one minute on high to soften.
  • 10
    Remove and whisk in sour cream, caramelized onions, lemon juice, dill, salt and pepper.
  • 11
    Crush the remaining two cloves of garlic and stir into mixture.
  • 12
    Add cooled diced potatoes, crumbled bacon, green onions and bell pepper.
  • 13
    Gently stir to combine all ingredients.
  • 14
    Place in refrigerator until ready to serve.

Recipe By

Living a Creative Life

Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. See more at Living a Creative Life.