Hot Potato Salad

By Janes_kitchen

Ingredients

• FOR TOPPING:
• 2 LB baby red potatoes, quartered
• 1-1/2 pkg cream cheese, softened (12oz total)
• 2/3 C buttermilk
• 1 C shredded cheddar
• 2 TBL chopped fresh chives
• 1 TBL chopped fresh parsley
• 1 TBL minced fresh dill
• 1/8 tsp cayenne pepper
• S & black pepper to taste
• 1/2 C fresh bread crumbs
• 1/4 C grated parmesan
• 1 TBL chopped fresh parsley
• 1/34 tsp paprika

Details

Servings 6

Preparation

Step 1

preheat oven to 425
coat 2-QT casserole dish w/ nonstick spray

boil potatoes in lg. pot of salted water over high heat until fork tender
12-15 min
drain
set aside

combine cream cheese & buttermilk in lg. bowl until blended
stir in cheddar, chives, 1TBL parsley, dill & cayenne
season to taste

stir hot potatoes into cream cheese mixture until coated
transfer to prepared baking dish

combine bread crumbs, parmesan, 1 TBL parlsey
season w/ S & P
sprinkle topping over potato salad

bake until potatoes are completely soft & topping is golden brown, 20-25 min