Hot Potato Salad Recipe

Name: Hot Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs baby red potatoes, quartered (or Yukon gold potatoes); 12 ounces cream cheese, softened; ⅔ cup buttermilk; 1 cup shredded cheddar cheese; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh parsley; 1 tablespoon minced fresh dill; ⅛ teaspoon cayenne pepper; salt; black pepper; ½ cup fresh breadcrumb (made fresh); ¼ cup fresh grated parmesan cheese; 1 tablespoon chopped fresh parsley; ¼ teaspoon paprika

Servings: persons

2 lbs baby red potatoes, quartered (or Yukon gold potatoes)
12 ounces cream cheese, softened
⅔ cup buttermilk
1 cup shredded cheddar cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh dill
⅛ teaspoon cayenne pepper
salt
black pepper
½ cup fresh breadcrumb (made fresh)
¼ cup fresh grated parmesan cheese
1 tablespoon chopped fresh parsley
¼ teaspoon paprika

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.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs baby red potatoes, quartered (or Yukon gold potatoes), 12 ounces cream cheese, softened, ⅔ cup buttermilk, 1 cup shredded cheddar cheese, and more.

Yes, Hot Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Potato Salad

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