PHILADELPHIA Summer Potato Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
|
Baby red potato salad with tomatoes, celery, and Parmesan cheese is tossed with a creamy Italian cheese and herb sauce--and there's enough for a crowd! Ingredients:
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:
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.
|
|