Spinach Artichoke Potato Salad with Pomegranate & Rosemary
Recipe and photos by La Terra Fina
Ingredients
- 14 oz Baby Dutch Yellow Potatoes
- 1 tsp garlic powder
- 1 tbsp of pizza seasoning
- 1/8 tsp of black pepper
- 1/2 tsp of sea salt
- 1/2 cup of plain yogurt
- 1 10-oz container of Spinach Artichoke & Parmesan Dip & Spread
- 1 tsp of parmesan cheese
- 1 tsp of garlic
- 1 tbsp of fresh chopped rosemary
- 1/4 cup of fresh pomegranate arils
- 2 tsp of red pepper flakes (for garnish)
Made With
Spinach Artichoke & Parmesan
Dip & Spread
Spinach Artichoke & Parmesan
Dip & Spread made with Greek Yogurt
Instructions
- Slice the potatoes in half and create little cuts across each half.
- Microwave for 2 minutes, toss them in a large bowl and mix with garlic powder, pizza seasoning, black pepper and salt.
- Transfer the potatoes to an air-fryer basket. Air fry for 24 minutes at 385 F (shake the basket halfway there).
- Mix the next six ingredients into the potatoes.
- Serve, garnished with red pepper flakes if desired.
Made With
Spinach Artichoke & Parmesan
Dip & Spread
