Take 5-6 medium red potatoes: peel, dice large, and boil just until they will break with the edge of a spoon. You don't want them too soft.
Drain and rinse in cold water. Dump into a bowl. Add:
Mix gently to coat potatoes. Cut a 3 oz brick of cream cheese into small pieces, then mix pieces with potatoes and let sit for a while until the temperatures even out. When the potatoes are at room temperature, mix in about 1/3-1/2 cup mayonnaise (real mayo is best), a few tablespoons of Dijon mustard, and a little minced dill pickle.
Let chill until good. If desired, garnish with sliced hard-boiled eggs, and sprinkle with paprika or Lowry's seasoned salt.
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