Creamy Potato Salad Share Tags: side dish Perfect for a picnic or a nice spring brunch this creamy potato salad packs a flavor punch: featuring yummy cream cheese, crunchy bacon, and good for you grape fruit and red pepper, alongside crisp green onion and delicious avocado. This fabulous dish will have your taste buds dancing. Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 10 8 ounce(s) of low-fat Philadelphia Cream Cheese
4 strips Bacon
3 tbsp. of Bacon Drippings or Olive Oil
5 tbsp. of Grapefruit Juice
1 tsp. of fresh Thyme
2 tsp. of fresh Parsley
1/2 tsp. of dry Mustard
1/2 tsp. of Pepper
1/2 tsp. of Salt
3 pound(s) of Baby Dutch Yellow Potatoes
2 Green Onions
1/2 cup(s) of Red Pepper
1 Avocado
1 pinch of Paprika, Salt, & Pepper for Garnish
Steps
Boil Potatoes for 12-15 minutes – until tender. Drain and let rest a few minutes, then quickly cool them in an ice bath.
Cook Bacon while your Potatoes are boiling. Drain and let cool, reserving the drippings for the dressing.
In Food Processor combine Cream Cheese, Grapefruit Juice, and Oil.
Chop Thyme and Parsley. Then add to Cream Cheese mixture in the Food Processor. Also add Salt, Pepper, and Mustard to make a fabulous dressing.
Dice Red Pepper, chop Green Onion, crumble Bacon, cube Potatoes, and dice Avocado (giving it a little spritz of Grape Fruit Juice.) Combine in one large bowl.
Toss the salad with the dressing and serve with a sprinkle of paprika, salt, and pepper.