For this old-fashioned potato salad, take 4 baby potatoes and wash them well.

Slice them into small rounds, about ¼ inch thickness, with the skin on.

Place the potatoes in a pot of water, season with salt.

Bring water to a boil and then turn down the heat and let the potatoes simmer until they are fork tender, 10 to 15 minutes. Drain and cool.

You can also pressure-cook the potato slices for 1-2 whistles on high. Once the pressure releases, drain the water and place the potatoes in a colander.

Now, prepare the salad dressing. Finely chop an onion.

To a mixing bowl, add ½ cup mayonnaise, Dijon mustard and cream cheese (or sour cream).

Season with salt and pepper. Add a dash of lemon juice and mix well.

Add the chopped onions to the prepared salad dressing.

Put in the potatoes. Add cilantro.

Gently stir to combine, taking care not to mash the potatoes.

Serve Creamy Potato Salad chilled or at room temperature with barbequed chicken or grilled fish.