Hot Potato Salad

1. 1

   Preheat oven to 425; coat a 2-quart casserole dish with nonstick spray.

2. 2

   Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.

3. 3

   Combine cream cheese and buttermilk in a large bowl; blend well.

4. 4

   Stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.

5. 5

   Stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.

6. 6

   Combine bread crumbs, Parmesan, parsley, and paprika in a small bowl; season with salt and pepper.

7. 7

   Sprinkle topping over potato salad.

8. 8

   Bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.

9. 9

   *Per serving--461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.

* Per serving · 4 servings · Values may vary.