Freshen up your BBQ menu with a Garden Potato Salad. Tomatoes, corn and red peppers give this Garden Potato Salad its name—and its great color.
What You Need
Original recipe yields 9 servings
2 lb. new potatoes, halved
1/4 cup KRAFT Zesty Italian Dressing
1 cup halved cherry tomatoes
1 cup fresh corn kernels, cooked
1/2 cup thin red pepper strips
1/4 cup thin red onion slices
1/4 cup chopped fresh basil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Dijon Mustard
Add To Shopping List
Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain.
Place warm potatoes in large bowl. Add dressing; toss to coat.
Add remaining ingredients; mix lightly. Refrigerate several hours or until chilled.
If using large potatoes, cut them into quarters before cooking as directed.
The potatoes will firm up once they cool. For this reason, the dressing is added to the potatoes while they are still warm, allowing it to seep into the potatoes.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 9 servings, 3/4 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.