Spinach Artichoke Potato Salad

by Erin

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GiantEaglePerks #cbias #CollectiveBias

Your favorite party dip just became your new favorite side dish. This spinach artichoke potato salad is a must at all summer cook outs.

Spinach Artichoke Potato Salad 4

It’s almost Memorial Day! For me nostalgia demands grilled cheeseburgers and potato salad at the very least. What are your Memorial Day staples? I will always prefer my dad’s creamy potato salad over all others (again nostalgia) but obviously I can’t share the same recipe year after year so prepare yourself for a new variation that’s a worth addition to your cookout menu this weekend. Oh how I love coming up with menus for holidays and events!

Giant Eagle Fuel Perks

Have I ever mentioned that I actually enjoy grocery shopping? I enjoy the whole process, from recipe creation, making the grocery list, crossing things off said list, and sometimes finding some new seasonal items before cashing out and bringing it all home for the main cooking event!.I might be weird, but that’s okay. As an added bonus, the grocery at which I frequent, Giant Eagle, has an awesome fuelperks+ program making it a one stop shop for all things summer.

Spinach Artichoke Potato Salad 1

While I didn’t earn enough fuelperks+ on this specific shopping trip to add on to the $0.03/gallon discount my rewards card automatically gives me at the GetGo gas station, I only need to spend $11 on my next trip to increase that discount to $0.20/gallon – every $50 spent equals $0.20 off – up to a free tank of gas! They also added new features allowing you to apply fuelperks+ to your grocery bill up to 20% off and you can earn at the pump too. Download the app or learn more about fuelperks+ by clicking this link –> http://cbi.as/a1yuq.

Spinach Artichoke Potato Salad 2

What things will you buy and/or activities will you do with your family because you saved with fuelperks+? As for me? I am looking forward to all our summer travels (and the discounted gas we will need to get there)! This weekend in fact we will be driving to our hometown of Rochester, NY for my bridal shower and part one of Bob’s bachelor party. Which brings me right back around to potato salad and its requirement on Memorial Day.

Spinach Artichoke Potato Salad 3

The base to this potato salad is pretty similar to my father’s if you can recognize that Greek yogurt is a good substitute for mayo and cream cheese for sour cream (albeit a bit thicker). After that however, it veers in a totally different direction with the addition of artichoke hearts, spinach, garlic, and Mozzarella and Parmesan cheese. You read that correctly, I turned one of the most popular party dips into what is soon to be one of the most popular cookout side dishes!

Spinach Artichoke Potato Salad 5

One year ago: Bacon Cheddar Burger with Jalapeno Aioli

Two years ago: Mini Lime Cupcakes with Blueberry Frosting

Four years ago: Strawberry, Rhubarb & Pear Salad

Five years ago: Strawberry Basil Gelato

Six years ago: Apricot White Chocolate Granola Bites

Seven years ago: Chicken and Veggie Nuggets

SPINACH ARTICHOKE POTATO SALAD

Serves 8

Ingredients:

1 lb. medium red potatoes (about 5-6)

8 oz. plain Greek yogurt (or mayonnaise)

4 oz. cream cheese, room temperature

1 (14 oz.) jar artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped baby spinach, thawed and excess moisture squeezed out

1/4 cup extra virgin olive oil

1/2 cup shredded Mozzarella cheese

1/2 cups finely shredded Parmesan cheese, plus more for garnish

4 cloves garlic, minced

1 tsp dried oregano

Salt and pepper, to taste

Pinch red pepper flakes (optional)

Directions:

  1. In a large pot, place the whole potatoes and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle.
  2. Meanwhile, in a large bowl cream together the yogurt (or mayo) and cream cheese. Stir in the remaining ingredients.
  3. Peel the cooled potatoes, chop into bite-sized pieces, place in the bowl with other ingredients, and stir gently until thoroughly combined.
  4. Place in serving bowl, cover and refrigerate until ready to serve.

Source: Adapted from My Dad’s Creamy Potato Salad and my Spinach Artichoke Dip.

3 comments

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3 comments

Susan May 23, 2018 - 10:38 am

A very interesting take on potato salad! One idea I had is that if you do this for a holiday, why not get a bag of red, white and blue potatoes (I believe it’s a one pound bag) – I find those at my local Sprouts store, and it just seems like it would make the salad patriotic.

Reply
spiffycookie May 23, 2018 - 12:53 pm

That is an awesome idea and now I want to remake it immediately!

Reply
Susan May 23, 2018 - 6:01 pm

????

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