Peruvian purple olives and cubes of queso fresco (fresh cheese) are the stars in this flavorful warm potato salad.
What You Need
Original recipe yields 16 servings
2 lb. baking potato, peeled, cut into 1/2-inch cubes
8 oz. creamy queso fresco, cut into 1/2-inch cubes
1 red onion, slivered
1/2 cup Peruvian purple olive s (aceitunas de Botija), cut into thin strips
2 Tbsp. finely chopped fresh cilantro
1/4 tsp. ground red pepper (cayenne)
1/2 cup KRAFT Zesty Italian Dressing
1 small rocoto pepper, seeded, cut into strips
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool completely.
Place potatoes in large bowl. Add all remaining ingredients except the rocoto peppers; mix lightly.
Top with rocoto peppers.
Prepare using KRAFT Lite Zesty Italian Dressing.
Prepare using kalamata olives for the Peruvian purple olives and a jalapeño pepper for the rocoto pepper.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 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.