Spinach Artichoke Potato Salad with Pomegranate & Rosemary

You only need a few ingredients for this colorful, show-stopping potato salad.

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)

Instructions

1. Slice the potatoes in half and create little cuts across each half.
2. Microwave for 2 minutes, toss them in a large bowl and mix with garlic powder, pizza seasoning, black pepper and salt.
3. Transfer the potatoes to an air-fryer basket. Air fry for 24 minutes at 385 F (shake the basket halfway there).
4. Mix the next six ingredients into the potatoes.
5. Serve, garnished with red pepper flakes if desired.