Crispy Potato Salad

A fun twist on the classic.  Have you ever met a crispy potato you didn't like?  

Here's what you'll need:

1 lbs small potatoes⁠
1/4 cup Spread 'Em Kitchen Chives & Garlic⁠ cream cheese
1/4 sweet white onion⁠ (sliced thin)
1 tbsp capers⁠
1- 2 tbsp olive oil⁠
handful fresh herbs of your choice, we recommend parsley and dill⁠
1 tbsp vinegar of your choice, we used Acid League's Garden Heat⁠


Preheat oven to 425 F⁠

1. Boil potatoes in salt water until they are easily pierced with a knife⁠
2. When potatoes are ready, place them on a baking sheet. Be sure to not over  crowd them. ⁠
3. Using a bottom of a glass smash em all⁠ to break the skins.
4. Drizzle with olive oil an a bit of vinegar, season with salt and pepper⁠
5. Bake for 45 mins or until crispy⁠!

6. Add 1/4 cup chives and garlic cream cheese to 1/4 cup cold water.  mix until thoroughly combined.

7. Cover a serving plate with cream cheese sauce and place crispy potatoes on top.  Layer fresh herbs, capers and sliced onions. 

Toss just before serving. 

Bon appetit!