Hot Potato Salad

Cuisine at Home

• Ready In: 1 hr
• Serves: 6

Ingredients

• Casserole

• 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

• Topping

• 1⁄2 cup  fresh breadcrumb (made fresh)
• 1⁄4 cup  fresh grated parmesan cheese
• 1  tablespoon  chopped fresh parsley
• 1⁄4 teaspoon paprika

Directions

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.