I wasn't sure what to expect from this recipe. When I see potato salad I think of potatoes covered in mayo and mustard and that's not my favorite thing. Come to think of it, I don't really like potato salad. When I read through the ingredients and found cream cheese and no mayo, I wanted to give this a try. It reminds me of a dish created around the holidays. Next time, I'll either add more potatoes or use just one block of cream cheese. (I adjusted this in the listed ingredients.) It was very creamy, as you can see from the before pic below. The addition of fresh herbs makes it very flavorful and the bread crumbs gives it a nice crunch which balances well with the creaminess. Serves six.
Hot Potato Salad
INGREDIENTS
FOR THE CASSEROLE
2 lb. baby red potatoes, quartered1 package cream cheese, softened
2/3 cup buttermilk
1 cup cheddar, shredded
2 tbsp. fresh chives, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh dill, minced
1/8 tsp. cayenne pepper
FOR THE TOPPING
1/2 cup fresh bread crumbs
1/4 cup grated parmesan
1 tbsp. fresh parsley, chopped
1/4 tsp. paprika
DIRECTIONS
Preheat oven to 425. Coat a 2-qt. casserole dish with nonstick spray.
Boil potatoes in a large pot of salted water oven high heat until fork tender, 12 to 15 minutes; drain and set aside.
Combine cream cheese and buttermilk in a large bowl until blended. Stir in cheddar, chives, 1 tbsp. parsley, dill and cayenne; season to taste.
Stir hot potatoes into cream cheese mixture until well coated; transfer to prepared baking dish.
Combine bread crumbs, parmesan, 1 tbsp. parsley and paprika in a small bowl. Season with salt and black pepper. Sprinkle topping over potato salad.
Bake until potatoes are completely soft and topping is golden brown, 20 to 25 minutes.
Adapted from Cuisine at home, Issue No.80 April 2010
Transfer potato mixture to prepared baking dish
Sprinkle topping over potato salad
Out of the oven
