Thursday, June 28, 2012

Italian Potato Salad

When we tasted this recipe for the first time, we swore we were in potato-salad heaven! The irresistible flavor of the crisp golden-brown grilled potatoes are sure to more time

prep time : 20 minutes 40 minutes

8 servings, 1 cup each


What You Need

2 lb. unpeeled small red potatoes, halved (about 6 cups)

1/3 cup water

2 cloves garlic, minced

1/4 cup KRAFT Zesty Italian Dressing, divided

1/4 cup KRAFT Real Mayo Mayonnaise

4 slices OSCAR MAYER Bacon, cooked, crumbled

4 green onions, thinly sliced

Make It


grill to medium-high heat.


potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.


potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.


20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

Kitchens Tips

Any potatoes you have on hand-even large baking potatoes-can be used in this recipe. The key is cutting them into small uniform pieces so they'll cook evenly in just 20 min.

Creative Leftovers

Blend any leftover peeled garlic cloves with 1 cup softened butter in blender until smooth .

Use a rubber scraper to transfer butter mixture to airtight container. Refrigerate up to 2 weeks. Use to cook scrambled eggs or as a topping for your favorite cooked meat or sauteed vegetables.

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