Spinach-Artichoke Dip Potato Salad
Created by medgirl42 on June 5, 2014
- Servings: 10
- Prep Time: 25m
- Cook Time: 0m
- Recipe #12704
Ingredients
- 3 pounds red potatoes (small)
- 1 package (9 ounce) frozen chopped spinach
- 1 package (8 ounce) cream cheese, softened
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 jars (6 ounces each) marinated artichoke hearts (drained and chopped)
- 3/4 cup Parmesan cheese, grated
- 1 small red onion, chopped
- Kettle-cooked potato chips (1 1/2 cups, coarsely crushed)
How to Make
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Step 1: Cook potatoes in boiling water to cover 20 to 25 minutes or just until tender. Drain; cool 15 minutes. Cut into cubes.
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Step 2: Cook spinach according to package directions, and press between paper towels.
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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.
Nutritional Facts
- 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