Refreshing potato salad with cream cheese and lemon-infused olive oil

Simple at its core, yet distinctive in flavor: A refreshing, creamy potato salad with fresh cream cheese, dill, fresh spring onions, and a touch of lemon-scented olive oil that highlights its Mediterranean character.

1. Cut the potatoes into medium-sized cubes and boil them in salted water for about 15–18 minutes until they are tender but not falling apart.
2. Drain them and let them cool completely.
3. In a large bowl, mix:
   • cream cheese
   • the mayonnaise
   • Psareli Extra Virgin Olive Oil with a lemon aroma
   • the mustard
4. Add dill, fresh spring onions, salt, and pepper.
5. Add the potatoes and gently toss them so they’re coated with the creamy sauce.
6. Refrigerate for 1 hour before serving.