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Spinach-Artichoke Dip Potato Salad

Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham
Hands-on time 35 mins
Total time 1 hr, 10 mins
Yield Makes 10 to 12 servings
2012 Side Dish Smackdown Winner: Best Potato Salad

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

How to Make It

  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.