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Hot Potato Salad




Source of Recipe


Cuisine at home magazine, April 2010


Recipe Introduction


Absolutely delicious and simple to make. Everyone at our brunch loved these and wanted the recipe. To do ahead: prepare to the point of baking, but do not put the topping on. Refrigerate. When ready to bake, microwave the potato mixture, stirring occasionally, until warm. Add the topping and bake as directed.


List of Ingredients




POTATOES:
2 lb. baby red potatoes, quartered & boiled until fork-tender
12 oz. softened cream cheese
2/3 c. buttermilk
1 c. shredded Cheddar cheese
2 T. chopped fresh chives
1 T. chopped fresh Italian parsley
1 T. minced fresh dill
1/8 t. cayenne pepper
Salt and black pepper, to taste

TOPPING:
1/2 c. fresh bread crumbs
1/4 c. grated Parmesan
1 T. chopped fresh Italian parsley
1/4 t. paprika


Recipe



Preheat oven to 425 degrees. Coat a 2 quart casserole with Pam.

Mix cream cheese and buttermilk in a large bowl. Add Cheddar, herbs and cayenne. Mix well. Gently toss the potatoes with the cream cheese mixture until coated. Season to taste. Place in casserole. Combine topping ingredients and sprinkle over potatoes.

Bake for 20-25 minutes until everything is hot and topping is golden and crunchy.

Serves 6