Green Goddess Potato Salad

Photo: Carol Ann

Ingredients

2 1/2 pounds small red potatoes, peeled and diced

1/2 Kraft Mayo with Olive Oil

2 tablespoons of Kosher Salt, plus more to taste

1/2 cup (4 ounces of Philly Savory Garlic Cooking Crème)

1/2 cup finely chopped scallions (white and green parts)

1/2 cup finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh tarragon

2 teaspoons anchovy fillets, minced or 1 anchovy paste (optional)

1 tablespoon white wine vinegar or champagne vinegar

1 tablespoon 1 fresh lime juice and for an extra touch- add the zest of l

1/2 teaspoon freshly ground black pepper, plus more to taste

Preparation

In a 3 - 5 quart stockpot filled with water, add salt and potatoes, cover and bring to boil. Cook until fork tender, then drain and set aside.

In a large bowl add mayonnaise, Cooking Crème, scallions, parsley, tarragon, anchovy paste, vinegar, lime juice, and lime zest. Blend well, then add drained potatoes; toss with the dressing. Season with salt and pepper to taste.

Let stand for a few minutes at room temperature (as the salad cools it will absorb the dressing). This potato salad goes well as a side dish to burgers, steak, or fish. Enjoy