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Peruvian-Style Olive, Potato & Cheese Salad

Prep Time
20
min.
Total Time
35
min.
Servings

16 servings, 1/2 cup each

Peruvian purple olives and cubes of queso fresco (fresh cheese) are the stars in this flavorful warm potato salad.

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What You Need

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Make It

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  • Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool completely.
  • Place potatoes in large bowl. Add all remaining ingredients except the rocoto peppers; mix lightly.
  • Top with rocoto peppers.

Substitute

Prepare using KRAFT Lite Zesty Italian Dressing.

Substitute

Prepare using kalamata olives for the Peruvian purple olives and a jalapeño pepper for the rocoto pepper.

Servings

  • 16 servings, 1/2 cup each

Nutritional Information

Serving Size 16 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 120
Total fat 6g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 330mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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