Spinach-Artichoke Dip Potato Salad

Name: Spinach-Artichoke Dip Potato Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters buttermilk; 227 grams package cream cheese, softened; 59 milliliters chopped fresh flat-leaf parsley; 255 grams package frozen chopped spinach; 2 garlic cloves, minced; 2 teaspoons dried Italian seasoning; 340 grams marinated artichoke hearts, drained and chopped; 177 milliliters mayonnaise; 177 milliliters freshly grated Parmesan cheese; 1 teaspoons freshly ground pepper; 355 milliliters coarsely crushed kettle-cooked potato chips; 177 milliliters chopped red onion; 1 kilograms red potatoes; 1 teaspoon salt; 2 Tbsps white wine vinegar

Spinach-Artichoke Dip Potato Salad might be a good recipe to expand your side dish recipe box. This recipe makes 12 servings with 368 calories, 8g of protein, and 26g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. 1 person found this recipe to be flavorful and satisfying. If you have parmesan cheese, seasoning, flat-leaf parsley, and a few other ingredients on hand, you can make it.

Instructions

Cook potatoes in boiling water to cover 20 to 25 minutes or just until tender.

Ingredients you will need

Potato

Water

Drain; cool 15 minutes.

Cut into cubes.

Cook spinach according to package directions, and press between paper towels.

Ingredients you will need

Spinach

Equipment you will use

Paper Towels

Whisk together cream cheese and next 8 ingredients in a large bowl. Stir in artichoke hearts, next 2 ingredients, and spinach; gently stir in potatoes.

Ingredients you will need

Artichoke Hearts