Spinach-Artichoke Dip Potato Salad

25m
Prep Time
0m
Cook Time
25m
Ready In


"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!"

Original is 10 servings

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.

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