PHILADELPHIA Italian Potato Salad

PHILADELPHIA Italian Potato Salad
Makes: 22 servings Serving size: 1/2  cup each.
Prep 30 mins  plus refrigerating Start to Finish 1 hr 30 mins  (incl. refrigerating)
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PHILADELPHIA Italian Potato Salad
  • What You Need
  • 3  pounds  baby red potatoes, quartered
  • 1/2  cup  water
  • 1/4  cup  KRAFT Zesty Italian Dressing
  • 1 10  ounce tub  PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
  • 1 1/2  cups  cherry tomatoes, halved
  • 2  stalks celery, sliced
  • 1/4  cup  KRAFT Shredded Parmesan Cheese
Directions Make It:

1. PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.

2. REFRIGERATE 1 hour or until completely cooled.

3. ADD remaining ingredients; mix lightly.

From the Test Kitchen
  • Best of Season: Baby potatoes make a great addition to any summer meal. Their smaller size helps them to cook more quickly than regular potatoes.
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