Spinach-Artichoke Dip Potato Salad Recipe

5.0
(1)

2012 Side Dish Smackdown Winner: Best Potato Salad

Spinach-Artichoke Dip Potato Salad
Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham
Hands On Time:
35 mins
Total Time:
1 hrs 10 mins
Yield:
10 to 12 servings

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

Directions

  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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