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PHILADELPHIA Potato Salad with Celery
PHILADELPHIA Potato Salad with Celery

PHILADELPHIA Potato Salad with Celery

1 Hr(s) 30 Min(s)
15 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
Healthy Living
Discover this crunchy, tangy PHILADELPHIA Potato Salad with Celery! Learn how to make this quick, easy dish that is perfect for summertime!
What You Need
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16 servings
Original recipe yields 16 servings
3 lb. red new potatoes, quartered
1/2 cup water
2 Tbsp. milk
1 Tbsp. dried Italian seasoning
1-1/2 cups cherry tomatoes, halved
2 stalks celery, sliced
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Let's 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
Mix reduced-fat cream cheese, milk and seasoning until blended. Add to potatoes; mix lightly. Stir in remaining ingredients.
Kitchen Tips
Tip 1
Best of Season
New potatoes make a great addition to any summer meal. Their smaller size helps them to cook more quickly than regular potatoes.
Tip 2
Substitute
Substitute 1-1/4 cups KRAFT Light Mayo Reduced Fat Mayonnaise for the cream cheese.
Tip 3
Substitute
Substitute 1-1/2 tsp. garlic powder for the Italian seasoning.
Tip 4
Nutrition Bonus
This creamy low-sodium side salad is such a versatile dish. It's sure to become a staple in your repertoire.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 2.5g
3%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 95mg
4%
Total Carbohydrates 12g
4%
Dietary Fibers less than 1g
4%
Sugars 2g
4%
Protein 3g
6%
Vitamin A
4%
Vitamin C
15%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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