Posted by: marthabernie | September 9, 2015

SUMMER POTATO SALAD

This recipe comes from Kraft and uses their relatively new product, Reduced Fat Philadelphia Cooking Crème in the Italian Cheese and Herb flavor.    It also calls fro Kraft Zesty Italian salad dressing.  I did not microwave the potatoes but boiled them on top of the stove. This recipe makes about 20 servings, and I added a little crumbled bacon to the leftovers that I had after serving.

SUMMER POTATO SALAD

3 pounds baby red potatoes, quartered

1/2 cup water

1/4 cup Kraft Zesty Italian Dressing

1 tub (10 oz) Philadelphia Reduced Fat Italian Cheese and Herb Cooking Crème

1/4 cup shredded Parmesan cheese

1-1/2 cups cherry tomatoes, halved

2 stalks celery, sliced

Place potatoes in 2 quart microwave dish, add water, cover.  Microwave on HIGH 12 to 15 minutes or until tender; drain.  Place in a large bowl, toss with dressing.  Refrigerate one hour until cooled, Add remaining ingredients and mix.


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