Potato salad with chives and cream cheese
|potatoes — fingerling
|cream cheese — tub
|lemon — zest only
|salt and freshly ground black pepper
|fresh chives — chopped
Boil the potatoes until they are cooked but still firm. Allow to cool
and remove the skins (or not if you so prefer). In a bowl mix all the other
ingredients together and when the potatoes are at room temperature, mix the
cream cheese mixture in with the potatoes. Serve with the fish cakes, grilled
chicken, and grilled asparagus or just as a meal on its own.
Reprinted with permission of My Easy Cooking.