There's nothing quite like a delicious potato salad to round off dinner on a warm spring or summer evening, yet it can sometimes feel a touch too rich and stodgy. While mayonnaise lends a creaminess to the dish, it can frequently overpower and mask the other flavours within the potato salad.

Restaurant chef and owner Mike, writing on his recipe blog Chef Mike Hard, has suggested that cream cheese is a far superior ingredient to mayonnaise when it comes to potato salad. He said, "Your potato salad is missing this one thing, especially if you're a 'not big on mayo' kind of person. This ingredient flips the taste, transforms the texture, and will make you a true believer."

The chef added: "Cream cheese changes everything. It gives the salad tang and creaminess without drowning it in mayo.

"It's what sets your potato salad apart at the cookout and keeps your guests coming back for more."

The cream cheese in the potato salad creates a cool, velvety, lightly sweet and satisfyingly savoury side dish, delivering just the right amount of sharpness to cut beautifully through smoked meats.

• 726g of potatoes, cut into three-quarter inch cubes


• 9g sea salt

Dressing ingredients

• 113g cream cheese, softened


• Half a teaspoon of dill pickle juice


• 30ml of sweet relish


• One tablespoon of yellow mustard


• Half a tablespoon of Dijon mustard

Seasoning Blend

• One quarter of a teaspoon of paprika


• Half a teaspoon of sea salt


• One quarter of a teaspoon of black pepper


• Half a teaspoon of celery salt


• Half a teaspoon of granulated onion powder


• One quarter of a teaspoon of granulated garlic powder


• One tablespoon of white sugar

Mix-ins

• Half a tablespoon of fresh dill leaves


• 15g of diced pimientos


• Half a celery stick, diced


• One quarter of an onion, diced


• One large hard-boiled egg, diced

Place the diced potatoes into a large saucepan and submerge in cold water. Add the sea salt and bring to the boil.

Once boiling, cook the potatoes until a fork passes through easily, roughly six to eight minutes. Drain without rinsing and leave to one side.

In a large mixing bowl, combine the softened cream cheese, dill pickle juice, sweet relish, yellow mustard and Dijon mustard. Blend together until smooth and creamy.

Fold in the paprika, sea salt, black pepper, seasoned salt, celery salt, granulated onion, granulated garlic and white sugar. Stir thoroughly until fully combined.

Add the fresh dill leaves, diced pimentos, diced celery, diced onion and chopped hard-boiled eggs to the bowl and stir until evenly mixed. Carefully fold in cooked potatoes until they are completely coated.

Cover and chill for a minimum of four hours or overnight to allow the flavours to develop. Serve cold, garnished with additional paprika on top and enjoy