Twice baked potato salad

 Serves: 4

1-1/4 lb potatoes, peeled
3/8 (16oz) cream cheese, softened
 2 tsp. Tartar sauce
 2/3 c. Shredded Cheddar cheese
 2 tsp. Dried chives
 2 tsp. Dried parsley flakes
 1/4 tsp. Himalayan salt
 1/4 tsp. Cayenne pepper
 2/3 c.  Prepared Broccoli slaw ( store brought)

Directions:

 1.) Place potatoes into a large pot and cover with salted water.
 Bringing to a boil over high heat, reduce heat down to med- low, cover and simmer until just tender, about 15 minute. Then drain potatoes, and allow to cool.

2.)place cooled potatoes into a bowl, and mix in the cream cheese, tartar sauce, cheddar cheese, chives, salt, Cayenne pepper, broccoli slaw.

3.) Refrigerate overnight.