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Creamy potato salad made with cream cheese, bacon, fresh thyme and rosemary.
Fill a Dutch oven with water and bring it to a boil over high heat. Once you hit a boil, drizzle the water with a bit of olive oil and add the potatoes. Boil until fork tender. This should take about 10 minutes but make sure to test with a fork. When done remove the pot from the heat.
If you have a stand mixer, it will definitely come in handy right now. If not, use a large mixing bowl with a big wooden spoon.
Drain the potatoes and dump them into the bowl of the mixer (or another large bowl). Add the rest of the ingredients and use your mixer to combine everything on the “stir” setting for just a minute or two. Be careful—we don’t want mashed potatoes.
Salt and pepper to taste. Do not leave this part out.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!