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Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham Photo by: Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

Spinach-Artichoke Dip Potato Salad

2012 Side Dish Smackdown Winner: Best Potato Salad

Southern Living JUNE 2012

  • Yield: Makes 10 to 12 servings
  • 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.

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Spinach-Artichoke Dip Potato Salad recipe

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