1 1/2 lbs baby red potatoes, cut in half
4 green onion, sliced thin
1 green bell pepper, diced
1 stalk celery, diced 1/4” inch
1 tbs lime juice
2 tsp siracha
2 tsp chopped cilantro
1 8-oz container Simple Root Sweet Chili Savory Cream Cheese, at room temperature
1 tbs olive oil
Boil potatoes in water over medium heat for 10-12 minutes or until the potatoes are fork-tender. Allow to cool 5 minutes.
In a large bowl combine the cream cheese with the lime juice, olive oil, and salt. Add the warm potatoes to the cream cheese mixture and fold in the celery, green bell pepper, cilantro, and green onions. Serve warm or chilled.