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Salads & sides

Grilled Garlic-Potato Salad

Grilled Garlic-Potato Salad recipe
photo by:kraft
Throwing some steaks on the barbie? Grill spuds with garlic on skewers for a super-flavorful no-peel potato salad.
40 min
3 hr 40 min
12 servings, 1/2 cup each
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What You Need

lb.  small red potatoes (about 12), cut in half
cup  water
large  cloves garlic, unpeeled
cup  KRAFT Zesty Italian Dressing, divided
cup  KRAFT Real Mayo Mayonnaise
tsp.  yellow mustard
stalks  celery, chopped

Make It

HEAT grill to medium-high heat.

PLACE potatoes and water in 2-qt. microwaveable casserole; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on cloves; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.

DRAIN potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from grill; cool.

REMOVE garlic pulp from skins. (See Tip.) Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Healthy Living
Save 60 calories and 7g of fat per serving by substituting MIRACLE WHIP Dressing for the mayo.
How to Remove Garlic Pulp From Skins
Squeeze each garlic clove from the root end to remove the roasted cloves from the papery skins.
For an extra flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.
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