Kegan, my 13 year old, made this potato salad. Now, this is not a healthy potato salad by any means, but it is super tasty. This recipe is from Southern Living magazine’s June 2012 issue. (Btw, this is not my picture. Once again, I forgot to snap a pic). The recipe makes 12 servings.
Spinach Artichoke Dip Potato Salad
3 pounds small red potatoes
1 (9-ounce) package frozen chopped spinach
1 (8-ounce) 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-ounce) 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
Cook potatoes in boiling water to cover 20 to 25 minutes or just until tender. Drain; cool 15 minutes. Cut into cubes.
Cook spinach according to package directions, and press between paper towels.
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.
Per serving – by my calculations – Calories: 386, Total Fat: 21.9g, Sat. fat: 6.3g, Carbs: 39.6g, Fiber: 5.4g, Protein: 9.5g