Hot Potato Salad
- 2 lbs baby red potatoes, quartered (or Yukon gold potatoes)
- 12 ounces cream cheese, softened
- 23 cup buttermilk
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh dill
- 18 teaspoon cayenne pepper
- salt
- black pepper
- 12 cup fresh breadcrumb (made fresh)
- 14 cup fresh grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 14 teaspoon paprika
- Preheat oven to 425; coat a 2-quart casserole dish with nonstick spray.
- Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
- Combine cream cheese and buttermilk in a large bowl; blend well.
- Stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.
- Stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
- Combine bread crumbs, Parmesan, parsley, and paprika in a small bowl; season with salt and pepper.
- Sprinkle topping over potato salad.
- Bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.
- *Per serving--461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.
baby red potatoes, cream cheese, buttermilk, cheddar cheese, fresh chives, parsley, dill, cayenne pepper, salt, black pepper, fresh breadcrumb, parmesan cheese, parsley, paprika
Taken from www.food.com/recipe/hot-potato-salad-426619 (may not work)