Spinach Artichoke Potato Salad
Serves 610 mins prep30 mins cook
A SHOW-STOPPING potato salad featuring Baby Dutch Yellow Potatoes, flavored with Spinach Artichoke Parmesan Dip and topped with fresh pomegranate arils and rosemary. Perfect for the new year, this gluten-free and keto-friendly dish is easy to prepare and tastes homemade.
0 servings
What you need
Instructions
1: Slice the potatoes in half and create little cuts across each half. 2: Microwave the potatoes for 2 minutes. 3: Toss the potatoes in a large bowl and mix with all of the ingredients. 4: Transfer the potatoes to your air-fryer basket. 5: Air fry for 24 minutes at 385F, shaking the basket halfway through. 6: Mix the ingredients for the cream, including the full container of Spinach Artichoke Parmesan Dip & Spread. 7: Serve on a plate with red pepper flakes, and enjoy!View original recipe