STEP 1/12
Leave the cream cheese at room temperature and make it soft.
STEP 2/12
Peel the potatoes and cut them into pieces.
That's how it cooks quickly.
STEP 3/12
Add 1 tablespoon of salt and water enough to cover potatoes in a pot and simmer over high heat for 10 minutes.
STEP 4/12
Chop the onions and carrots while boiling the potatoes.
STEP 5/12
I'd like two mashed eggs, please.
STEP 6/12
Put enough steamed potatoes in a bowl
Mash finely when hot.
STEP 7/12
When you're done mashing potatoes, add cream cheese
Mix the potatoes and cream cheese well.
STEP 8/12
Add mashed boiled eggs, onions, and carrots and mix.
STEP 9/12
Lastly, add honey mustard and mix it well to make it go well.
STEP 10/12
Cream cheese potato salad tastes better when you eat it cold, right?
I kept it in the refrigerator for about 2 hours.
STEP 11/12
Bake baguette back and forth in a heated frying pan until golden.
If there is butter, melt a small amount of butter
The baguette would be more flavorful, but I just baked it without oil or butter.
STEP 12/12
Put the baked baguette and potato salad on a plate and it's done.
Peel the potatoes and cut them into pieces.
That's how it cooks quickly.
Cream cheese potato salad tastes better when you eat it cold, right?
It tastes better if you keep it refrigerated.