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Salads & sides

Garden Potato Salad

Garden Potato Salad recipe
photo by:kraft
Tomatoes, corn and red peppers give this Garden Potato Salad its name—and its great color.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
9 servings, 3/4 cup each
Magazine Acquisition

What You Need

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

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.

Kraft Kitchens Tips

Note
If using large potatoes, cut them into quarters before cooking as directed.
Food Facts
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.
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