Spinach Artichoke Dip Potato Salad

Categories: Salads- Salad Dressings- Slaw

Ingredients

• 3 lb. small red potatoes
• 1 (9 oz.) pkg. frozen chopped spinach
• 1 * oz.) pkg. cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbsp. white wine vinegar
• 2 garlic cloves, minced
• 2 tsp. dried Italian seasoning
• 1 tsp. salt
• 1/2 tsp. 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 cup 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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