As if the sweet potatoes weren't enough to make this potato salad extra special, we added red onions and walnuts.
What You Need
Original recipe yields 6 servings
1-1/2 lb. sweet potatoes (about 3), peeled, cubed
1/3 cup KRAFT Zesty Italian Dressing, divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
3 stalks celery, chopped
1/2 cup chopped PLANTERS Walnuts, toasted
1/4 cup chopped red onion s
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Let's Make It
Heat oven to 400°F.
Toss potatoes with 3 Tbsp. dressing; spread onto bottom of shallow foil-lined pan.
Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
Mix mayo and remaining dressing in large bowl until blended. Add potatoes, celery, nuts and onions; toss to evenly coat.
Substitute green onions for the red onions.
This creamy potato salad can be prepared ahead of time. Refrigerate up to 8 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1/2 cup each
* 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.