Spinach-Artichoke Dip Potato Salad

• 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

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.

red potatoes, spinach, cream cheese, mayonnaise, buttermilk, parsley, white wine vinegar, garlic, italian seasoning, salt, freshly ground pepper, hearts, freshly grated parmesan cheese, red onion, potato chips

Taken from www.myrecipes.com/recipe/spinach-artichoke-dip-potato-salad (may not work)