Spinach-Artichoke Dip Potato Salad
Recipe: #12704
June 05, 2014
Categories: Salads, Potato Salad, Side Dishes, Potatoes, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"Found this on myrecipes.com, I can't count how many times I've made it since finding it, this is the best potato salad! I changed some amounts and added in 1/2 pound cooked diced bacon. You should try this recipe!"
Ingredients
Nutritional
- Serving Size: 1 (254.9 g)
- Calories 250.1
- Total Fat - 10.3 g
- Saturated Fat - 4.7 g
- Cholesterol - 24.5 mg
- Sodium - 693.1 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 4.8 g
- Sugars - 2 g
- Protein - 14.4 g
- Calcium - 387 mg
- Iron - 5.6 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook potatoes in boiling water to cover 20 to 25 minutes or just until tender. Drain; cool 15 minutes. Cut into cubes.
Step 2
Cook spinach according to package directions, and press between paper towels.
Step 3
Whisk together soft 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.
Tips
No special items needed.