Spinach-Artichoke Dip Potato Salad

By melissaf

Priscilla Yee, Concord, California, Southern Living

JUNE 2012

Ingredients

• 3 pounds small red potatoes
• 1 (9-oz.) package frozen chopped spinach
• 1 (8-oz.) package cream cheese, softened
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons white wine vinegar
• 2 garlic cloves, minced
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 (6-oz.) jars marinated artichoke hearts, drained and chopped
• 3/4 cup freshly grated Parmesan cheese
• 3/4 cup chopped red onion
• 1 1/2 cups coarsely crushed kettle-cooked potato chips

Preparation

Step 1

1. Cook potatoes in boiling water to cover 20 to 25 minutes or just until tender. Drain; cool 15 minutes. Cut into cubes.

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

3. 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. Sprinkle with potato chips; serve immediately.