Caesar Potato Salad - Kraft Recipes Top
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Caesar Potato Salad

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Make It

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  • COOK potatoes in boiling water 10 to 12 minutes or until tender; drain.
  • POUR dressing over potatoes in large bowl.
  • ADD remaining ingredients; mix lightly. Serve warm. Or, cover and refrigerate several hours or until chilled

Special Equipment Needed


Ratings & Reviews

Rated 5 out of 5 by from I found this recipe in the Kraft Foods Magazine from our library and thought this looked good and I... I found this recipe in the Kraft Foods Magazine from our library and thought this looked good and I happened to have a butternut squash I needed to use. I gave this recipe a try and it was a HUGE hit! My 7 and 4 year old boys absolutely LOVED it! I followed the recipe except I didn't have any shredded cheddar cheese so I used Velvetta and guestimated what a cup would be and probably added extra (can't go wrong with extra cheese!). I am so happy I have a new side dish for the fall/winter season as well as a new Thanksgiving side dish!
Date published: 2011-10-19
Rated 5 out of 5 by from This recipe is a bit time consuming. This recipe is a bit time consuming. For me the peeling and cutting the butternut squash was a bit of a challenge. BUT it was so worth it! It has great taste like others I was very apprensive about serving this to my family but I followed the recipe almost exactly and it was wonderful... I used a whole onion since I love onion. It did not overwhelm the dish so will do that again. Next time going to try a different cheese just for fun. Great fall dish..... fun way to use a new veg. Never cooked with a butternut squash before.
Date published: 2011-10-06
Rated 5 out of 5 by from Love this! Love this!! I made this for dinner guests. It was a big hit. I caught my husband, who doesn't eat squash, eating the leftovers out of the container. His suggestion was that it needed more bacon but he would say that about anything. The squash holds its shape pretty well so cut it into small chunks or you will have to break it up when you serve it.
Date published: 2011-10-04
Rated 5 out of 5 by from Oh My! Oh My!!!! I have made this twice.Once for friends and than for family. My son-in-law said this would be his request for his last meal. It is os fantastic. Will make this for Thanksgiving. The only thing i change> Thei 1st time i use pancetta instead of bacon. Gives a different taste. Both bacon and pancetta work. Yum
Date published: 2011-11-08
Rated 5 out of 5 by from This tasted amazing! This tasted amazing! This was the first "healthier" version of au gratin Ive seen! I love the fact that I can subsitute the white potato and use butternut squash. My 7 yr old loved it too. I made coconut chicken along side of it too. Definitely going to make this again!
Date published: 2011-09-29
Rated 5 out of 5 by from Delicious! Delicious! Never made butternut squash before and although I love zuccini my husband does not so I was a little apprehensive. Guess what--he liked it and even said I could make it again. Great side dish for Thanksgiving.
Date published: 2011-08-31
Rated 5 out of 5 by from This recipe was great. This recipe was great. I never had butternut squash, so I thought i would try it and I loved it.
Date published: 2011-08-24
Rated 2 out of 5 by from Was ok but sort of bland. Was ok but sort of bland. Other than peeling and slicing the squash it was pretty easy to make.
Date published: 2011-11-14
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