Hot Potato Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs baby red potatoes, quartered (or yukon gold potatoes)
• 12 ounces cream cheese, softened
• 2/3 cup buttermilk
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced fresh dill
• 1/8 teaspoon cayenne pepper
• salt
• black pepper
• 1/2 cup fresh breadcrumb (made fresh)
• 1/4 cup fresh grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon paprika

Recipe

• 1 preheat oven to 425°; coat a 2-quart casserole dish with nonstick spray.
• 2 boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
• 3 combine cream cheese and buttermilk in a large bowl; blend well.
• 4 stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.
• 5 stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
• 6 combine bread crumbs, parmesan, parsley, and paprika in a small bowl; season with salt and pepper.
• 7 sprinkle topping over potato salad.
• 8 bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.
• 9 *per serving--461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.