Recipe: Chive-Cheese Potato Salad (with cream cheese dressing, 1960's)

CHIVE-CHEESE POTATO SALAD

4 to 5 medium potatoes 
2 packages (3 ounces each) cream cheese with chives
3/4 cup mayonnaise 
2 tablespoons French dressing 
1 teaspoon vinegar 
1 teaspoon salt 

Cook potatoes in boiling water until just tender. Do not overcook. Chill. 

Peel and coarsely slice the chilled potatoes. Combine softened cream cheese with remaining ingredients. Blend until smooth. Pour over potatoes. Mix well. Chill. 

Makes 4 to 6 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960

Reviews and Replies:
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