Spinach-Artichoke Dip Potato Salad

Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham
2012 Side Dish Smackdown Winner: Best Potato Salad

Yield:

Makes 10 to 12 servings

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 10 Minutes

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

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.

Note:

Priscilla Yee, Concord, California,

June 2012